10 to 12
From Marcos Tello. The brands listed in this recipe are generally available at well-stocked liquor stores.
Thin-cut peels of 3 lemons
3 heaping bar spoons (or teaspoons) superfine sugar
6 ounces añejo tequila (preferably Partida)
3 ounces blended Applejack brandy
3 ounces bonded Applejack brandy
6 ounces St-Germain elderflower liqueur
6 ounces fresh lemon juice
4 ounces Monin almond syrup
12 ounces Champagne
Grated cinnamon for garnish
1. In a medium bowl
, muddle the lemon peels with superfine sugar. Stir in the tequila, blended Applejack, bonded Applejack, elderflower liqueur, lemon juice and almond syrup, and continue stirring until the sugar has dissolved.
2. Stir in ice to chill.
Strain into a punch bowl over a large block of ice, top with the Champagne, and grate fresh cinnamon over the top. Serve immediately.