- ½ cup sugar
- ½ cup water
- 2 three-inch sticks cinnamon
- ¼ cup lime juice
- 1 can (46 ounces) pineapple juice, chilled
- 1 bottle (1 liter) sparkling water, chilled
- 1 bottle (750 milliliters) Champagne or sparkling white wine, chilled
- Heat sugar, water and cinnamon to boiling ; reduce heat, cover, simmer 15 minutes and refrigerate at least 2 hours or until chilled.
- Remove cinnamon from syrup ; just before serving, mix syrup and remaining ingrédients in large punch bowl.