Saint Of Mexico Punch
- For the Ice Cubes
- water
- 12 small red chilies (preferably Red Thai Bird chilies)
- For the Oregano Syrup
- 1 cup granulated sugar
- 1 tablespoon dried oregano
- 1 cup water
- For the Punch
- 750 milliliters bottle silver tequila
- 8 ounces lime juice
- 12 ounces grapefruit juice
- 12 ounces oregano syrup
- 2 1/4 cups club soda
- 2 limes, cut into 10 wheels, for garnish
- cayenne pepper, for garnish
- For the Ice Cubes:
- Add 1 chile to each ice cube or ice sphere mold and then fill with water. Freeze overnight.
- For the Oregano Simple Syrup:
- In a small saucepan, bring sugar, oregano, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep for 1 hour or as long overnight; strain. Will keep refrigerated for one month.
- For the Punch:
- Stir together punch ingredients in a punch dispenser. Add chili ice cubes or spheres to your punch. Pour punch into a tea cup or small rocks glass. Garnish by placing a lime wheel in each glass and dust with cayenne powder.
water, red chilies, oregano syrup, sugar, oregano, water, tequila, lime juice, grapefruit juice, oregano syrup, club soda, wheels, cayenne pepper
Taken from www.food.com/recipe/saint-of-mexico-punch-534272 (may not work)