Ingredients
- Zest of 2 oranges, removed with a vegetable peeler
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- Pinch of salt
- 1 ounce aged rum
- 1 ounce tawny port
- 1/2 ounce lemon juice, strained
- 1/2 ounce Orange-Cinnamon Syrup
- 2 ounces chilled Champagne
- 1 edible flower, such as nasturtium, pansy, or nutmeg, for garnish
Preparation
Step 1
Ingredients
ORANGE-CINNAMON SYRUP
:
Zest of 2 oranges, removed with a vegetable peeler
1 cup sugar
1 cup water
1 cinnamon stick
Pinch of salt
PUNCH:
1 ounce aged rum
1 ounce tawny port
1/2 ounce lemon juice, strained
1/2 ounce Orange-Cinnamon Syrup
2 ounces chilled Champagne
1 edible flower, such as nasturtium, pansy, or nutmeg, for garnish
How to Make It
Step 1
Make the orange-cinnamon syrup: Place orange zest in a heatproof 16-ounce jar and add sugar. Seal jar, and shake to combine. Let stand at room temperature 12 hours.
Step 2
Bring 1 cup water and cinnamon stick to a boil in a saucepan. Pour into jar and stir to dissolve sugar. Let cool to room temperature, about 1 hour.
Step 3
Strain syrup and stir in salt. Store in sealed jar in refrigerator up to 1 month.
Step 4
Make the punch: In a cocktail shaker, combine the rum, port, lemon juice, and syrup. Fill shaker with ice; cover and shake to chill, but not dilute, about 5 shakes.
Step 5
Place a few large ice cubes in a punch cup, and strain drink over ice. Top with Champagne and garnish with flower.
How to Make It
Step 1
Make the orange-cinnamon syrup: Place orange zest in a heatproof 16-ounce jar and add sugar. Seal jar, and shake to combine. Let stand at room temperature 12 hours.
Step 2
Bring 1 cup water and cinnamon stick to a boil in a saucepan. Pour into jar and stir to dissolve sugar. Let cool to room temperature, about 1 hour.
Step 3
Strain syrup and stir in salt. Store in sealed jar in refrigerator up to 1 month.
Step 4
Make the punch: In a cocktail shaker, combine the rum, port, lemon juice, and syrup. Fill shaker with ice; cover and shake to chill, but not dilute, about 5 shakes.
Step 5
Place a few large ice cubes in a punch cup, and strain drink over ice. Top with Champagne and garnish with flower.