Verano Tropical (Tropical Summer Punch)

June, July, August

Courtesy of Lucinda Hutson

Thai one on! Serve this exotic and exceptionally refreshing cooler on a sultry summer evening.


Verano Tropical (Tropical Summer Punch)


For 15 Person(s)


  • 4 (or more) fresh stalks of lemongrass
  • 1 3-in. piece of peeled ginger, cut into matchsticks
  • 2 large ripe pineapples, cut into chunks
  • 1 1/2 liters tequila reposado
  • 92 ounces unsweetened pineapple juice (or part other tropical juice)
  • 2 (or more) large bunches fresh mint, lemon verbena, lemon balm or a mix
  • 1/2 cups freshly squeezed lemon juice
  • 1/2 cups freshly squeezed lime juice
  • Diluted agave syrup, to taste
  • 2 lemons, sliced
  • 6 limes, sliced
  • 2 12 oz. bottles Reed’s Extra Ginger Brew or your favorite local soda
  • Fresh mint sprigs and peeled sugarcane stalks, to garnish
  • Long, unpeeled sugar cane stalk for stirring punch

Verano Tropical (Tropical Summer Punch) Directions

  1. Remove and discard the outer leaves of the lemongrass and cut the stalks in half lengthwise, then cut into 2-inch segments and lightly bruise to release their flavor.
  2. Lightly bruise the ginger to release its flavor.
  3. Place the pineapple chunks in a 2-gallon glass jar and cover with the tequila. Add the lemongrass, ginger, pineapple juice, fresh herbs and lemon and lime juices, and chill overnight.
  4. Sweeten to taste with agave syrup.
  5. A few hours prior to serving, remove the herbs and wring them to release their flavor (replace with fresh ones, if possible). Add the lemon and lime slices.
  6. Before serving, splash with the soda. Ladle the punch into tall glasses with plenty of fruit and ice. Garnish and serve.