Step 1In a medium bowl, muddle the lemon peels with superfine sugar. Stir in the tequila, blended Applejack, bonded Applejack, elderflower liqueur, lemon juice and almond syrup, and continue stirring until the sugar has dissolved.
Step 2Stir in ice to chill. Strain into a punch bowl over a large block of ice, top with the Champagne, and grate fresh cinnamon over the top. Serve immediately.