Makes 1½ gallons, about 38 servings
2 cups sugar
2 tablespoons cinnamon
1 (750-milliliter) bottle Old Grand-Dad bourbon
2 (750-milliliter) bottles Noilly Prat sweet vermouth
4 tablespoons Angostura bitters
2 bottles sparkling wine
For the cinnamon syrup:
For the punch
- 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.
- 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