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Noel Punch


For the cinnamon syrup:

2 cups sugar

2 tablespoons cinnamon

For the punch

1 (750-milliliter) bottle Old Grand-Dad bourbon

2 (750-milliliter) bottles Noilly Prat sweet vermouth

4 tablespoons Angostura bitters

2 bottles sparkling wine


  1. Make the syrup: In a small pot over low heat, combine 2 cups water with sugar and cinnamon. Simmer until sugar dissolves. Set aside to cool, then strain solids and discard.
  2. In a punch bowl, combine syrup with bourbon, vermouth, bitters, and 4 cups water. Refrigerate for 24 hours before serving or chill with a block of ice in punch bowl. Add sparkling wine just before serving.