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Veracruz Punch (Batch)1 bucket Manny Hinojosa |
• | 3 liters tequila blanco 100% blue agave |
• | 90 oz. The Perfect Purée of Napa Valley Carmelized Pineapple Concentrate, thawed |
• | 48 oz. The Perfect Purée of Napa Valley Chipotle Sour, thawed |
• | 90 oz. water |
• | 150 oz. Jones Cream Soda |
• | 25 oz. fresh lime juice |
• | 1 pineapple (cut in slices) |
• | 50 limes (cut in slices) |
• | 6 cinnamon sticks |
• | 1 vanilla bean (only if it is available) |
Method: | |
1. | In a bucket, combine all the ingredients. Stir and portion out into a punch bowl with ice or an ice block. |