Makes 4–6

Cinnamon Syrup

1 cup (200 g) granulated sugar

3 cinnamon sticks

Punch

12 oz. Ghia Nonalcoholic Aperitif

4½ oz. lemon juice (about 4 lemons)

4½ oz. pomegranate juice (such as POM)

3 oz. Cinnamon Syrup

12 oz. nonalcoholic sparkling wine

Lemon and orange slices (for serving)

1. Cinnamon Syrup

   Step 1

   In a medium pot, whisk together 1 cup (220 g) granulated sugar and 1 cup water over medium heat until sugar is dissolved. Add 3 cinnamon sticks and bring to a simmer, then reduce heat to low and cook at a bare simmer, uncovered, for 30 minutes to infuse flavor. Remove from heat and let cool to room temperature, about 30 minutes. Once cooled, strain through a fine-mesh strainer and discard cinnamon sticks. Store in a clean, resealable container in the refrigerator for up to 2 weeks.

2. Punch

   Step 2

   In a large pitcher filled with ice, add 12 oz. Ghia Nonalcoholic Aperitif, 4½ oz. lemon juice, 4½ oz. pomegranate juice (such as POM), and 3 oz. Cinnamon Syrup. Stir well. Gently stir in 12 oz. nonalcoholic sparkling wine. Garnish generously with lemon and orange slices and serve in ice-filled wine glasses.

   Step 3

   Do ahead: If serving later, combine all ingredients except for ice, nonalcoholic sparkling wine, and lemon and orange slices, cover, and refrigerate up to 8 hours; add ice, nonalcoholic sparkling wine, and lemon and orange slices at the last minute.