Photo by Stephen Devries

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Makes 1½ gallons, about 38 servings

    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.
  • Recipe by Steva Casey of Satellite and Saturn in Birmingham, Alabama

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