Aztec Punch
Submitted by Rurimibi
Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.
YIELD
20 servingsPREP
10 minCOOK
20 minREADY
10 minThrowing a party? This punch bowl is about to become the most popular spot in the room.
Two quarts of tequila meet tangy grapefruit juice, strong dark tea, fresh lemon juice, and a hit of cinnamon for a cocktail that’s refreshing, citrus-forward, and dangerously easy to drink.
The tea adds an earthy backbone that keeps all that bright citrus grounded, while the cinnamon sneaks in with a warm, spicy finish on every sip.
Serve it over plenty of ice and watch it disappear.
Pro Tips
- Use more tea bags steeped for a shorter time rather than fewer bags steeped longer. Long steeping pulls out bitter tannins that clash with the citrus.
- Dissolve the sugar in the warm tea before combining with the cold ingredients so it distributes evenly throughout the punch.
- Fresh-squeezed grapefruit and lemon juice make a noticeable difference over bottled. The extra effort is worth it for a crowd this size.
- Make a big batch of ice cubes the day before. Punch bowls eat through ice fast.
Ingredients
Directions
When making strong tea for punch, it is better to use more tea bags than to let the tea steep longer. When tea steeps for a long time, it acquires a tannic acidity that may conflict with the other ingredients. Mix all the ingredients together. Serve over ice.
Comments
this looks reallly yummy