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Jalisco Punch
The Mexican state of Jalisco is home to a number of tequila producers as well as a tiny town named Tequila. Pink-fleshed guava and spicy poblano chile liqueur make this drink particularly festive and bright.
Makes 1 drink
2 oz. blanco tequila
2 oz. guava syrup (see below)
1 oz. fresh lemon juice
1/2 oz. Ancho Reyes® chile liqueur
3 fresh mint leaves, plus mint sprigs for garnish
Simple Syrup for the Guava Syrup: In a saucepan, combine 1 part sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks.
Guava Syrup: Combine 1 oz. bottled guava purée and 1 oz. simple syrup to a squeeze bottle and shake to combine. Makes 2 oz.
Combine all the ingredients except the mint sprigs garnish in a cocktail shaker with ice. Shake well and strain into a Collins glass over fresh ice. Garnish with a bouquet of mint sprigs.
Jalisco Punch
The Mexican state of Jalisco is home to a number of tequila producers as well as a tiny town named Tequila. Pink-fleshed guava and spicy poblano chile liqueur make this drink particularly festive and bright.
Makes 1 drink
2 oz. blanco tequila
2 oz. guava syrup (see below)
1 oz. fresh lemon juice
1/2 oz. Ancho Reyes® chile liqueur
3 fresh mint leaves, plus mint sprigs for garnish
Simple Syrup for the Guava Syrup: In a saucepan, combine 1 part sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks.
Guava Syrup: Combine 1 oz. bottled guava purée and 1 oz. simple syrup to a squeeze bottle and shake to combine. Makes 2 oz.
Combine all the ingredients except the mint sprigs garnish in a cocktail shaker with ice. Shake well and strain into a Collins glass over fresh ice. Garnish with a bouquet of mint sprigs.
Jalisco Punch
The Mexican state of Jalisco is home to a number of tequila producers as well as a tiny town named Tequila. Pink-fleshed guava and spicy poblano chile liqueur make this drink particularly festive and bright.
Makes 1 drink
2 oz. blanco tequila
2 oz. guava syrup (see below)
1 oz. fresh lemon juice
1/2 oz. Ancho Reyes® chile liqueur
3 fresh mint leaves, plus mint sprigs for garnish
Simple Syrup for the Guava Syrup: In a saucepan, combine 1 part sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks.
Guava Syrup: Combine 1 oz. bottled guava purée and 1 oz. simple syrup to a squeeze bottle and shake to combine. Makes 2 oz.
Combine all the ingredients except the mint sprigs garnish in a cocktail shaker with ice. Shake well and strain into a Collins glass over fresh ice. Garnish with a bouquet of mint sprigs.