Nochebuena Ponche Recipe From Our Friends at Second Bar + Kitchen
We’re pleased as punch that our friends at Second Bar + Kitchen not only crafted this gorgeous cocktail but also shared the recipe for all to enjoy. Cheers!
- 20m prep time
- 5m cook time
- 25m total time
- 10 ingredients
Ingredients
- 1/2 cup African nectar rooibos tea (such as Mighty Leaf)
- 1/3 cup hibiscus blossoms
- 20 whole allspice berries, crushed
- 2 teaspoons minced fresh rosemary
- 2 three-inch cinnamon sticks, crushed
- Zest of 2 oranges
- 2 fresh guavas, peeled and chopped (optional but optimal)
- 1/3 cup honey
- 1 cup quality añejo tequila (such as Ocho)
- 4 ounces fresh squeezed orange juice
Instructions
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Steep first seven ingredients in hot water for 20 minutes. Strain out solids, then stir in the honey, añejo tequila and orange juice.
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Serve warm or cold. If serving cold, allow mixture to cool in refrigerator, and then serve over ice.
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Garnish both hot and cold versions with a cinnamon stick, orange peel, small rosemary sprig, and lemon wedge.