No. 12 — Mayan Apocalypse

One of the coolest things about traditions is that they can either be continued or started.  And this year, I’ve been on a punch kick, serving them at holiday parties or at dinner with family.

2012 Now, we’re apparently not supposed to even exist this time next year. Or rather, we’ll be here, and we’ll start the next b’ak’tun.  Regardless, 2012 will be a huge party, whether or not you think the world is going to end.

I lifted this recipe from friends (one that made the recipe and one that used the recipe), and now you can make it, too.  A BIG credit to Kevin Burke at Colt & Gray for the authorship of these tasty beverages.

Each of these recipes would be for 8 servings, you can scale up or down based on how much you need, they both follow a similar construction (basic punching technique, if you will), but come to different results.

Tequila Punch
  • 18 oz of blanco tequila, your preference
  • 5 grapefruits, juice and zest
  • 1 cup of sugar
  • 16oz of brewed white tea
  • Seltzer water, to taste
  • Cinnamon for garnish

 

In a small bowl, combine the zest of 5 grapefruits, and 1 cup of sugar. Leave that alone: in the punch world we calls this OLEO SACCRUM or Holy Oil, the sugar is going to draw out the oils in the citrus peel, making your punch awesome. You could grab your muddler and muddle the peels to hurry along the process.

Brew 16oz of white tea and juice those grapefruits. add the Hot white tea to your sugar mixture to make a syrup, and the juice from the grape fruits, strain the whole mixture to get out the pulp and peels. Add to this 18 ounces of quality blanco tequila. Chill this glorious mixture in the fridge, when cold, add it to your punch bowl, a nice big chunk of ice.  Add a scoatch of seltzer to your taste.  Garnish with freshly grated Cinnamon.

Rum Punch (in the face)

  • 6 oz of Dark Rum (Jamaican Rum suggested, Appleton VX even more)
  • 6 oz of Light Rum (Flor de Cana or Boca Loca Cachaça suggested)
  • 8 lemons, juice and zest
  • 1 cup of sugar
  • 1 tsp of Angostura bitters
  • 1 bottle of prosecco

In a small bowl (sound familiar?) combine the zest of 8 lemons, and 1 cup of sugar. Leave that alone or muddle it to express the oil up to you. juice those lemons and add to the sugar. once the sugar is dissolved strain the mixture. Add to this mixture 6 oz of jamaican rum (AppletonVX is swell) 6 oz of more “boring” rum (Flor de Cana 4yr). Chill the whole mixture. For service. add 1 teaspoon Angostura bitters and a bottle of prosecco to fizz the whole thing up.  Punch bowl and ice block.  Garnish with really pretty thin slices of lemon.

Happy 2012 and drink on, friends!

[See all of The 12 Days of a Wagon Christmakwanakah]

About Jess Hunter


Jess is a lady and a scholar. If she's not mulling over the various names of famous mustaches and their respective bitter cocktails, she's nibbling on American Craft Singles and Cantillon. Connect with her by email at jesshunter@denveroffthewagon.com.