½ cup sugar
½ cup filtered water
2 three-inch cinnamon sticks
1 46-oz. can of pineapple juice, chilled
32 oz. sparkling water, chilled
2 bottles champagne or sparkling white wine
Bring sugar, water and cinnamon to a boil over the stove; reduce heat. Then, cover and simmer the contents over the stove for 15 minutes. Keep the contents covered and refrigerate them for at least 2 hours or until chilled. Remove the cinnamon sticks from syrup. Just before serving, mix the syrup with the remaining ingredients in the punch bowl. Makes 13 cups.