Po Po Punch

This is a six-serving punch batch. Use 1/2 cup sugar with the orange peel for the overnight oleo saccharum, then dissolve a further 1/4 cup sugar after adding the orange juice. Keep the separately listed simple-syrup dose.

Prepare the oleo saccharum by peeling a large orange and combining the peels with sugar in a small bowl. Cover and allow the mixture to macerate overnight, stirring occasionally.

The following day, add the juice of the orange to the oleo saccharum and stir in more sugar until it dissolves completely.

Combine the Ramazzotti, bonded bourbon, simple syrup, lemon juice, and Angostura bitters with the prepared orange cordial.

Refrigerate the mixture until thoroughly chilled.

Once chilled, introduce a large punch-sized block of ice into the mix.

Ladle the punch over crushed ice in a Old Fashioned Glass.

Garnish with orange wheels and a sprinkle of cinnamon for an aromatic finish.