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From Micheal Bower – Bartender at Boise's chic-and-trendy Modern Hotel.
Cinnamon Spice Punch
Prep Time: 20 minutes
Makes: 1½-2 liters
Ingredients
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9
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oranges, divided
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4
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large lemons
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16
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limes, divided
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3
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T raw sugar
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6
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oz cinnamon syrup (below)
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1
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bottle Corralejo Reposado tequila
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⅔
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bottle Brut sparkling wine, chilled
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Directions
- 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.
- 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.
- 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.
- Add 6 oz Simple Cinnamon Syrup (below), tequila, and sparkling wine. Stir gently to incorporate.
- 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.
*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.
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Simple Cinnamon Syrup
Ingredients
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10
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2" cinnamon sticks, coarsely broken
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2¼
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cups water
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2
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cups sugar
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Directions
- 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.
- 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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