Punch Royal

• One 1-liter bottle Cognac
• Large strips of zest from 2 lemons
• 1 pound panela (Latin American solid sugar) or light brown sugar
• 1 cinnamon stick
• 1 teaspoon finely grated fresh ginger
• 8 ounces fresh lemon juice
• One-half 750-ml bottle chilled dry German Riesling
• Ice, preferably 1 large block
• Freshly grated nutmeg, for garnish

1. In a large container, combine the Cognac and lemon zest strips.
2. Let the mixture stand at room temperature for 6 to 8 hours.
3. Discard the lemon zest.
4. In a large saucepan, combine the sugar, cinnamon stick and ginger with 16 ounces of water.
5. Cook over low heat, stirring, until the sugar dissolves, about 3 minutes.
6. Strain the brown sugar syrup and let cool.
7. In a large punch bowl, combine the infused Cognac, lemon juice and three-quarters of the brown sugar syrup; refrigerate until chilled, about 2 hours.
8. Stir in the Riesling and 32 ounces of chilled water; add more brown sugar syrup to taste.
9. Add the ice and garnish with the freshly grated nutmeg.

cognac, lemons, panela, cinnamon, ginger, lemon juice, block, nutmeg

Taken from www.foodandwine.com/recipes/punch-royal-cocktails-2010 (may not work)