Cabresto Tequila | Ponche
18451
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Ponche

Ponche

Spike up your fruit punch “ponche” this holiday season and make this December epic. Below is the recipe, you’re welcome.

  • 1 gallon water
  • 1 pound piloncillo
  • 2 cups raisins
  • 1 1/2 pound of peeled sugar cane, peeled and cut into 1/4″ julienne
  • 3 large green apples, cored and quartered
  • 3 Bisc pears, cored and quartered
  • 1/2 pound guavas, in halves
  • 1 orange, cut into quarters
  • 1 small pineapple, peeled, cored and sliced into rings and then into chunks
  • 4 or 5 3″ cinnamon sticks
  • 8 tamarind pods
  • 4 or 5 whole cloves
  • 2 star anise
  • 15 hibiscus flowers
  • orange peel
  • 32 oz. reposado

 

Place all ingredients (except tequila) and water in a large pot. Bring to a boil, then lower heat and simmer for 75 minutes. Leave to cool for 15 minutes and add tequila. Serve with a slice of raw cane and enjoy.

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