Batch Pomegranate Bourbon Fizz

First, prepare the cinnamon honey syrup: Add 1 cup water, 1 cup honey, and 2 cinnamon sticks to a small saucepan over medium heat. Stir occasionally until the honey is incorporated and the syrup begins to simmer. Turn off the heat and allow the syrup to cool completely before straining out the cinnamon sticks. This syrup can be kept in an airtight container for up to 3 to 4 weeks in the fridge.

Once the syrup is chilled, combine 2 cups chilled pomegranate juice, 1 ½ cups Blue Run High Rye Bourbon, 1 cup chilled cinnamon honey syrup, ½ cup chilled orange juice, and 1 bottle chilled champagne in a large beverage dispenser. Garnish the dispenser with orange slices and pomegranate seeds. Have coupe glasses available for guests to serve themselves, along with additional orange slices, pomegranate seeds, and rosemary sprigs for them to garnish their cocktails.