 |
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. |
