1 gallons natural cranberry juice or combination of natural pomegranate and cranberry juices
2750 ml. bottles Republic Tequila Blanco
1 1/2 cups Cointreau (or part Republic Reposado for extra kick!), optional
4 cups Republic Spirit Blend (a combination of classic lime and prickly pear works well)
5Texas oranges, halved and sliced
2green apples, cut into bite-size chunks
2green pears, or 1 quince, cut into bite-size chunks
1 handfuls crab apples, optional
3/4 cups dried jamaica (hibiscus blossoms)
310-in. cinnamon sticks
15whole kumquats, optional
Fresh lime juice, to taste
12 ounces frozen blueberries
12 ounces frozen peaches
8 ounces frozen cranberries
2star fruit, sliced
Seeds from 1–2 pomegranates
1(or more) 12-oz. bottles Reed’s Original Extra Ginger Brew (Jamaican-style prickly pear works well)
Lucinda's Piñata Ponche Directions
Pour cranberry juice, tequila, Cointreau and Spirit Blend into a 2½-gallon container. Add the sliced oranges, chunks of fruit, crab apples, jamaica flowers and cinnamon sticks, and chill overnight.
A few hours before serving, add the remaining citrus and taste to adjust flavors—adding fresh lime juice, if needed.
Just prior to serving, add frozen blueberries and peaches, cranberries, star fruit, pomegranate seeds and ginger brew, to taste. Serve in long-stemmed wine glasses filled with fruit from the punch jar.