THE RECIPE
How to make Miel Picante Punch with Añejo Rum, Apple Cider, Lemon Juice. See ingredients and step-by-step instructions.
Ingredients
- 180 cc
- 360 cc
- 60 cc
- 90 cc
- dusting
- wedge
Instructions
- 1
Prepare the jalapeno-rum honey: combine 1.5 cups honey, 1 sliced and smashed jalapeno with its seeds, and 2 oz aged rum. Stir, leave overnight at room temperature and remove the jalapeno pieces. Measure the listed 3 oz prepared honey.
- 2
This is a punch batch. Heat the listed 6 oz aged rum, 12 oz apple cider, 2 oz lemon juice and measured prepared honey together on the stovetop until steaming.
- 3
Ladle into heat-resistant mugs and finish each portion with grated cinnamon and a lemon wedge. No serving count is specified.
