Thanksgiving cocktails conquistador punch

Conquistador Holiday Punch

RECIPE: Dan Searing, Washington D.C.

December 12, 2014

A tequila and sherry holiday punch from Washington, DC.

Bartender Dan Searing, who once hosted a weekly punch club in Washington, D.C., created this recipe as a contrast to the dark, spicy drinks common during winter. Light, bright and a bit nutty, we love it’s unique take on the flavors of the season, and your guests will, too.

Ingredients

Yield:18

750 ml bottle reposado tequila
375 ml bottle Pedro Ximenez sherry
1 1/2 cups fresh lime juice (12-13 limes)
1 1/2 cups clementine juice (12-13 clementines)
8 1/2 oz. clementine zest syrup
Ice block

Tools:pitcher, large spoon
Glass:punch
Garnish:clementine wheels and peels

Preparation

Combine all ingredients in a large pitcher, adding clementine syrup last and to taste. Chill thoroughly. When ready to serve, place ice block in a punch bowl and pour punch over. Float clementine slices in the punch and garnish each serving with small coins of clementine peel gently squeezed over the glass.
Clementine Zest SyrupUse a microplane grater to remove the zest from the two clementines. Add zest to 8 1/2 oz. of cold simple syrup (1:1). Cover and refrigerated overnight or up to 24 hours. Strain out the zest and keep the syrup refrigerated.