Ponche
- 400 ml tequila añejo
- 3 liters water
- 250 ml cane sugar syrup
- 30 ml pomegranate molasses
- 1 piece jicama
- 2 pieces pear and apple
- 8 pieces guava
- 2 pieces cassia cinnamon
- 30 g dried hawthorn berries
- 30 g hibiscus flower
- 50 g pomelo zest
Method: Simmer on low heat for an hour. Serve warm or over ice. Glass: Ceramic cup Garnish: Fruit slices
The twist on Ponche is inspired by Latin American culture and its Christmas tradition. During Las Posadas, several South American countries brew a punch called Ponche Navideño, symbolizing family connections. A key ingredient in Ponche is tejocotes, a type of hawthorn fruit.
