No. 8 Ponche de Guadalajara (Guadalajara Punch)
Serves Approximately 20
1 fresh pineapple, cut into bite-sized chunks
1 liter bottle tequila blanco
2 cups tequila reposado
1/2 cup fresh lime juice
6 cups fresh orange juice
46 ounces unsweetened pineapple juice
4 oranges, cut into bite-sized wedges
1/2 medium watermelon, cut into bite-sized chunks or triangles with peel
3 lemons, sliced
6 limes, quartered
3 small ruby grapefruit, cut in bite-sized wedges
2 star fruit sliced into star shapes
4 cans (12 ounces each) Squirt
Place pineapple chunks in a wide-mouthed glass jar. Add tequilas, juices, and sliced oranges. Chill overnight. Add watermelon, lemons, limes, grapefruit, and star fruit and chill several more hours, stirring occasionally. Add Squirt immediately before serving.
Note: The flavor of this punch improves with age. It keeps for several days in the refrigerator; watermelon will lose its texture, and should be stored separately (if there’s any punch left!). Lemons, limes, and grapefruit become bitter when left in the punch too long.
This recipe originally appeared in the featured list, Patio Party by Lucinda Hutson.