Punch Party

Hosted by

Punch

Photo: Brian Leatart (LA Times)

Wyatt Peabody is a writer for the Los Angeles Times.  He recently wrote about a resurgence in punch in bars around L.A.  His family drinks ponche navideño during the Christmas holiday.  It's a typically Mexican drink made with tejocote.

 

Ponche Navideño

20 tejocotes (when available)
10 guayaba (Mexican guava)
3 apples
3 pears
3 oranges
2 1/2 lbs sugar cane
1 1/2 cup raisins
1 1/2 lb ciruela pasa (prunes)
1 1/2 tamarindo (tamarind)
3 sticks cinnamon
½ cup whole cloves
2 cups piloncillo (brown sugar)
1 cup Del Maguey Minero Mezcal
2 cup Del Maguey Crema de Mezcal
2 gallons water

 

Bring water to boil.  Add fruit, which has been chopped into medium-sized chunks.  Add additional ingredients and reduce to medium heat (approximately 30-40 minutes).  Let simmer for several hours, stir and adjust batch for spice and sweetness.

Credits

Host:
Evan Kleiman

Producers:
Jennifer Ferro, Harriet Ells