The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chimayo Punch

Ingredients

2¼ cups Cimarron Tequila Blanco

1½ cups apple cider

6 ounces fresh lemon juice

3 ounces crème de cassis

Garnish: Lemon wheels, lime wheels, rosemary sprigs

Directions

Combine ingredients in a punch bowl or pitcher. Garnish with lemon wheels, lime wheels, and rosemary sprigs.

From Mastering Mardi Gras.