Brent’s Pick: Ginger Pear Ponche

 
Brent's Pick: Ginger Pear Ponche

 

Upward Projects’ Beverage Director Extraordinaire, Brent Karlicek (BK), puts a creative twist on a traditional Mexican holiday punch: el Ponche.

 

Brent's Pick: Ginger Pear Ponche

 

  • 3 small pears
  • 3 pieces fresh sugarcane, peeled, quartered lengthwise
  • 3 guavas, peeled, seeded, cut into 1” cubes
  • 2 oz tamarind pods, peeled
  • 2 tbsp dried cranberries
  • 2 oz fresh ginger, peeled, sliced lengthwise
  • 1 stick cinnamon
  • 1 cone piloncillo (Mexican brown sugar)
  • 6 cups water

 

  1. Add tamarind, sugarcane, and ginger to water. Simmer until tamarind just falls apart, 30 minutes.
  2. Add pears, guava, cinnamon, cranberries, and piloncillo to water. Simmer for an additional 15 minutes.
  3. Add 0.5 oz of Canton Ginger Liqueur, and 0.5 oz of Hennessey Cognac to 6 mugs.
  4. Remove ginger root and cinnamon from batch; discard.  Divide sugarcane and fruits between 6 mugs.
  5. Ladle warm ponche evenly between mugs. Enjoy thoroughly.

 

Brent's Pick: Ginger Pear Ponche
BK describing his Ginger Pear Ponche to Windsor staff during a pre-shift meeting
Brent's Pick: Ginger Pear Ponche
Brent's Pick: Ginger Pear Ponche

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