Anjou Punch

1. 1

   In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil.

2. 2

   Simmer over moderately low heat until reduced by half.

3. 3

   Stir in the sugar until dissolved.

4. 4

   Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.

5. 5

   Mound crushed ice in the middle of a large punch bowl.

6. 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. 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. 8

   Add one-fourth of the Champagne and shake once, then add to the punch bowl.

9. 9

   Repeat the shaking 3 more times with the remaining ingredients.

10. 10

    Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.

No additional tips available.