- Make the cinnamon syrup: In a pot over medium heat, combine cinnamon and sugar with 1 cup water. Once the mixture reaches a low boil, remove from heat. Allow to steep until syrup reaches room temperature. Strain and discard cinnamon sticks. Store in refrigerator for up to a month.
- Make the punch: Run a lime wedge along half the rim of ten to twelve lowball glasses. Dip into a shallow bowl of cinnamon sugar to coat, then set aside.
- In a punch bowl, stir together all ingredients except sparkling water and garnishes and chill until ready to serve.
- Add an ice ring or several large ice cubes and sparkling water to punch. To serve, ladle punch into glasses and garnish with lime wheels and cinnamon sticks.