Whiskey pairs well with citrus, the backbone of many a punch, this time around we’ve spiced up the punch bowl with cinnamon-infused simple syrup—perfect for fall sipping.
1 1/2 c. sugar
4 cinnamon sticks
2 c. bourbon or rye
From lemons, cut 8 long strips zest and squeeze 2 1/2 cups juice.
In 2-quart saucepan, combine lemon-zest strips, sugar, cinnamon sticks, and 2 cups water; heat on medium until sugar dissolves, stirring. Remove from heat. Let stand 10 minutes. Remove and discard lemon zest. Refrigerate lemon syrup until cold. Remove and discard cinnamon sticks.
In punch bowl or large pitcher, stir together lemon juice, syrup, bourbon or rye and 1 1/2 to 3 cups cold water. Serve immediately on ice, garnished with lemon twists and cinnamon sticks, or cover and refrigerate up to 3 days.
Makes about 11 cups.