Punch Royal

Directions

1. 1
   In a large container, combine the Cognac and lemon zest strips.
2. 2
   Let the mixture stand at room temperature for 6 to 8 hours.
3. 3
   Discard the lemon zest.
4. 4
   In a large saucepan, combine the sugar, cinnamon stick and ginger with 16 ounces of water.
5. 5
   Cook over low heat, stirring, until the sugar dissolves, about 3 minutes.
6. 6
   Strain the brown sugar syrup and let cool.
7. 7
   In a large punch bowl, combine the infused Cognac, lemon juice and three-quarters of the brown sugar syrup; refrigerate until chilled, about 2 hours.
8. 8
   Stir in the Riesling and 32 ounces of chilled water; add more brown sugar syrup to taste.
9. 9
   Add the ice and garnish with the freshly grated nutmeg.