Frank Cisneros'S Poinsettia Punch Recipe

• 1 cup water
• 1 cup granulated sugar
• 4 cinnamon sticks
• 1 (750 milliliter) bottle Nolet's Silver Dry Gin
• 10 ounces (1 1/4 cups) freshly squeezed lemon juice (from about 12-14 lemons)
• 3 ounces (6 tablespoons) cinnamon syrup
• 6 ounces (3/4 cup) grenadine
• 2 ounces (1/4 cup) allspice dram (
• is a good brand, or
• )
• 20 dashes Angostura bitters

1. : Combine water, sugar, and cinnamon sticks in a small pot and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce to a simmer and simmer for 10 minutes. Let cool completely before using. For best results, refrigerate syrup overnight, with cinnamon sticks steeping in it, then discard. Syrup will keep in a sealed container in the refrigerator for up to 5 days.
2. Combine gin, lemon juice, cinnamon syrup, grenadine, allspice dram, and bitters in a large punch bowl or pitcher filled with ice. Chill in refrigerator for 1 hour. Serve.

water, sugar, cinnamon sticks, gin, freshly squeezed lemon juice, cinnamon syrup, grenadine, allspice, bitters

Taken from www.seriouseats.com/recipes/2012/12/frank-cisneros-poinsettia-punch-gin-nolet-recipe.html (may not work)