Photo by Stephen Devries ServesMakes 1½ gallons, about 38 servings Recipe by Steva Casey of Satellite and Saturn in Birmingham, Alabama Ingredients For the cinnamon syrup:2 cups water2 cups sugar2 tablespoons cinnamon For the punch1 (750-ml) bottle Old Grand-Dad bourbon2 (750-ml) bottles Noilly Prat sweet vermouth4 tablespoons Angostura bitters4 cups water2 bottles sparkling wine Directions Make the syrup: Combine water, sugar, and cinnamon in saucepan. Simmer over low heat until sugar dissolves. Cool and strain solids. Combine syrup and remaining ingredients except for sparkling wine in punch bowl. Refrigerate for 24 hours before serving or chill with a block of ice in punch bowl. Add wine just before serving.