You might think of punch as a libation reserved for summer cocktail parties by the pool, or maybe you have memories of drinking it out of a trash can in college. But this Oaxaca Punch recipe takes some of my favorite intoxicating ingredients to a whole new level.
I made this last weekend for a dinner party and it was a huge hit. The smokey Mezcal and depth of the port lend the concoction just enough warmth to be enjoyed on a crisp night on the patio. Best of all for the fall – it’s topped with freshly grated cinnamon!
- 8 ounces Tequila
- 1 ounce Mezcal
- 3 ounces Tawny Port
- 2 ounces St. Germain elderflower liquer
- 6 ouces pineapple juice
- 4 ounces water
- 2 ounces lime juice
- 2 ounces simple syrup
- 10 drops Bittermans Hellfire Habanero Shrub (or substitute orange bitters)