4 oz. Lemon Juice
8 oz. Pineapple Juice
4 oz. Cinnamon Syrup
8 oz. Hennessy VSOP
4 dash Angostura Bitters
Garnish: Dehydrated Pineapple Rings, Lemon Slices, Orange Slices (Blood Orange for color)
Cinnamon Sticks, Fresh Mint
Glassware: Punch Cup or Wine Glass
Tip: Use a cake pan to freeze a large block of ice with the garnishes in it.
Place a large block of ice into a punch bowl and add the batched base cocktail. Let the ice melt a little into the batch. Tip: Use a cake pan to freeze a large block of ice with the garnishes in it. Then, using a ladle, pour 4 oz into a punch glass and top with 3 oz Chandon Brut. Add garnishes.