Punch Royal

1. 1

   In a large container, combine the Cognac and lemon zest strips.

2. 2

   Let the mixture stand at room temperature for 6 to 8 hours.

3. 3

   Discard the lemon zest.

4. 4

   In a large saucepan, combine the sugar, cinnamon stick and ginger with 16 ounces of water.

5. 5

   Cook over low heat, stirring, until the sugar dissolves, about 3 minutes.

6. 6

   Strain the brown sugar syrup and let cool.

7. 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. 8

   Stir in the Riesling and 32 ounces of chilled water; add more brown sugar syrup to taste.

9. 9

   Add the ice and garnish with the freshly grated nutmeg.

No additional tips available.