Ponche with a punch
You will need:
1 bottle El Jimador blanco
1 bottle prosecco
4 oz. (.12 liter) Aperol (if you can’t find Aperol, Campari is a good substitute)
1.5 liters (about 6 cups) pink grapefruit juice
750 ml (about 3 cups) honey syrup
Garnish: pomegranate seeds, raspberries, lime and pink grapefruit discs
The best sort of ice for punch is lump or block ice – it reduces dilution and keeps the punch colder for much longer. One of the best ways of creating block ice is to fill a balloon with water, tie it off and place in a bowl in the freezer the night before.
Before adding ingredients, place the punch bowl where you intend to serve from; otherwise, it will be too heavy to move. Place the ice block carefully into the punch bowl, then add all liquid ingredients. Stir gently but thoroughly, then introduce the garnishes.