Todd English'S Super Bowl Champagne Punch

1. 1

   In a large pitcher or other container, combine port, lemon juice, Cognac, syrup, and cinnamon sticks, and let the mixture sit for 2-3 hours, covered, at room temperature.

2. 2

   Put the bowl you are going to use for serving the punch in the freezer and make sure the champagne is well chilled. Just before your guests arrive, pull the bowl and the container of frozen water with fruit slices from the freezer.

3. 3

   Add a little warm water to the top of the frozen container of ice and fruit to loosen, then turn it into the punch bowl to keep cold.

4. 4

   Pour the juice mixture from the pitcher into the serving bowl. Then add the chilled champagne and stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.