El Puerto Punch

Ingredients

Yield:

10

• • Mezcal Bruxo Espadin/ 15 Oz
  • Ron Zacapa 23/ 15 Oz
  • Kea Lani Fairmont Tea/ 4 Tea bags
  • Orange Juice /10 Oz
  • Cassis Liquor / 5 Oz
  • Agave Nectar / 2 ½ Oz
  • Lime juice /5 Oz
  • Raspberries /0,5 gr

Preparation

Difficulty:

Easy

Time:

10 Minutes

Total Time:

20 Minutes

1. 1. Pour the Mezcal and Rum Zacapa 23 in the punch bowl
   2. Add the Kea Lani Fairmont tea in the mix and let it steep for 3 minutes.
   3. Add the cassis liquor, the orange, and the lime juice and the agave nectar.
   4. Mix all the ingredients
   5. Add the raspberries.
   6. Serve on the rocks with ice
   7. Garnish with cinnamon and star anise