Anjou Punch

• Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
• 1/2 cup sugar
• Crushed ice
• Orange and lemon wheels
• 12 ounces Cognac
• 12 ounces Belle de Brillet (pear liqueur)
• 9 ounces fresh lemon juice
• 6 ounces triple sec
• 12 ounces chilled Champagne

1. In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil.
2. Simmer over moderately low heat until reduced by half.
3. Stir in the sugar until dissolved.
4. Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.
5. Mound crushed ice in the middle of a large punch bowl.
6. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl, then push the crushed ice back to keep the fruit in place.
7. In a cocktail shaker, combine one-fourth each of the cinnamon syrup, Cognac, Belle de Brillet, lemon juice and triple sec; shake well.
8. Add one-fourth of the Champagne and shake once, then add to the punch bowl.
9. Repeat the shaking 3 more times with the remaining ingredients.
10. Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.

three, sugar, orange and, cognac, belle, lemon juice, triple sec, champagne

Taken from www.foodandwine.com/recipes/anjou-punch (may not work)