Anjou Punch

Directions

1. 1
   In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil.
2. 2
   Simmer over moderately low heat until reduced by half.
3. 3
   Stir in the sugar until dissolved.
4. 4
   Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.
5. 5
   Mound crushed ice in the middle of a large punch bowl.
6. 6
   Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl, then push the crushed ice back to keep the fruit in place.
7. 7
   In a cocktail shaker, combine one-fourth each of the cinnamon syrup, Cognac, Belle de Brillet, lemon juice and triple sec; shake well.
8. 8
   Add one-fourth of the Champagne and shake once, then add to the punch bowl.
9. 9
   Repeat the shaking 3 more times with the remaining ingredients.
10. 10
    Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.