Recipe of the Week

From Micheal Bower – Bartender at Boise's chic-and-trendy Modern Hotel.

cinnamon spice punch

Cinnamon Spice PunchIris flourish

Prep Time: 20 minutes
Makes: 1½-2 liters




oranges, divided



large lemons



limes, divided



T raw sugar



oz cinnamon syrup (below)



bottle Corralejo Reposado tequila


bottle Brut sparkling wine, chilled


  1. Using a vegetable peeler, remove the zest of one orange, one lemon, and one lime. Place strips of peel in a bowl with raw sugar and muddle until the sugar is uniformly moist with citrus oils. Set aside.
  2. Juice remaining fruit (including the peeled fruit), reserving two limes and one orange for garnish. You should have about 10 oz lime juice, 16 oz orange juice, and 6 oz lemon juice.
  3. Combine juices and sugar/peel mixture in a large bowl. Stir until sugar is completely dissolved. Strain to remove peels and pour into your punch bowl.
  4. Add 6 oz Simple Cinnamon Syrup (below), tequila, and sparkling wine. Stir gently to incorporate.
  5. Taste and adjust if necessary, adding a little more lime juice for tartness or cinnamon syrup for sweetness. Add molded ice and garnish with slices of orange and lime.
  6. *Tip: Using regular ice cubes in your punch bowl is ill-advised. The small cubes melt quickly and dilute your cocktail. Instead, freeze a chunk of ice in a bowl or a gelatin mold that will fit inside your punch bowl. Freeze fresh fruit in the ice block for added pizzazz.

Simple Cinnamon SyrupIris flourish




2" cinnamon sticks, coarsely broken


cups water



cups sugar


  1. Place cinnamon and water in a small saucepan over medium-high heat. As soon as water begins to boil, remove from heat. Stir in sugar until dissolved.
  2. Let infuse for two hours. Strain and pour into a clean glass bottle or canning jar. Refrigerate for up to a month.

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