Fall Monty

15 oz Amontillado Sherry
5 oz Apple brandy, Lairds Bonded
5 oz Lemon juice
2 oz Cinnamon syrup
5   Lemon
34 c Sugar
10 oz Tea, Tea Forte Harvest Apple (or rooibos; strong)
23 38 oz Cider (Spanish; one bottle)
Make an oleo saccharum from the peels of the lemons and the sugar. Stir into tea until dissolved to make sherbet. Stir in the rest of the ingredients (minus the cider) and discard the lemon peels. Pour into a punch bowl over large ice and top with the cider. Ladle into individual servings. Garnish with cinnamon sticks and apple slices.
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