Courtesy of Lucinda Hutson
Serve ponche from mugs and spike with your favorite tequila or mezcal—or a splash of both! (Brandy and rum are other options.)
Notes: Mexicans usually drop tejocotes whole into the punch and spit out the seeds. Substitute other tart fruits like crab apples when tejocotes aren’t available. If you are lucky, you’ll find sugarcane already cut into sections. You’ll also find canned sugarcane segments and lemongrass in Asian markets, as well as tamarind—the tart, sticky pulp which adds rich flavor and color to the punch. Or how about some nontraditional ingredients? Add fresh or dried cranberries, dried cherries or apricots or kumquats. Sometimes I’ll add some crushed dried red cayenne or fresh habaneros to liven it up!
For 15 Person(s)