Po Po Punch

• 9 ounces Ramazzotti Amaro
• 3 ounces bonded bourbon
• 3 ounces Simple Syrup
• 3 ounces fresh lemon juice
• 6 dashes of Angostura bitters
• 6 orange wheels and cinnamon, for garnish
• crushed ice for serving

• Make the Cordial: With a vegetable peeler, peel the orange (getting as little white as possible). Set the orange aside for juicing, and add the peels to a small bowl along with 1/2 cup of the sugar. Cover and let macerate overnight, stirring occasionally.
• The next day, stir the juice from the reserved orange into the bowl, discard the peels and whisk to dissolve the sugar.
• Whisk in the remaining 1/4 cup of sugar until dissolved
• Strain the orange cordial into a punch bowl
• Make the Punch: Stir in all of the remaining ingredients except the ice and garnishes
• Refrigerate until chilled, about 2 hours
• Stir the punch, add the big block of ice and ladle the punch into chilled crushed ice-filled pilsner glasses; top with more crushed ice
• Garnish each drink with an orange wheel and a pinch of cinnamon

Note: adding the punch to seltzer water would make it a tad less sweet and strong