Photo: Stuart Mullenberg |
Miel Picante Punch
6 oz. aged rum
12 oz. apple cider
2 oz. fresh lemon juice
3 oz. jalapeño-rum honey
Tools: barspoon, punch bowl
Glass: mug
Garnish: freshly grated cinnamon and a lemon wedge
On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish.
To make the jalapeño-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeño (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeño chunks before using. Store in a dark, cool place for up to one month.
Makes approximately 6 servings.
Jane Danger, New York City