Poinsettia Punch (JMW's)

A twist on a long lost holiday libation
2 oz Gin, Hendrick's
12 oz Chambord
1 t Allspice Dram, St Elizabeth
34 oz Lemon juice
14 oz Cinnamon syrup (homemade, see note)
3 dr Cherry Bark Vanilla Bitters, Bittercube
2 dr Cardamom bitters, Scrappy's
2 ds Bitters, Angostura
1 sli Lemon peel (Flamed)
Combine liquors, juice, dram, syrup and bitters in an ice-filled cocktail shaker. Shake, and strain into a chilled lowball glass filled with a king cube; rim the glass with a flamed lemon peel and drop in to garnish.
*HOMEMADE CINNAMON SYRUP 1 cup sugar 4 sticks cinnamon, broken in half ½ vanilla bean, split, seeds scraped INSTRUCTIONS Bring sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil in a 2-qt. saucepan. Cook briefly to dissolve sugar. Cool; strain. Refrigerate up to 3 months.
A "Poinsettia Punch" is a winter punch that's traditionally based on gin or champagne that is reddish in color. This version has a wonderful depth and complexity of wintertime flavors that run from herbal to spicy, sweet to sour. It's sure to warm any Christmas tummy.
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