25 Days of Holiday Drinks, Day 18: Miel Picante Punch

Photo: Stuart Mullenberg

This warm party punch packs some added heat with a spicy jalapeño and rum honey. But chile-phobes shouldn’t fear: the heat of the spiced honey is not at all overwhelming.

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