Your parties will pop with this festive and easy Camarena Cardamom Tequila Punch. Cardamom brings lively flavor to the punch bowl that will keep your guests wanting more (and asking for the recipe).
Camarena Cardamom Tequila Punch Recipe
Camarena Cardamom Tequila Punch – recipe by Cheri Loughlin, The Intoxicologist
12 ounces Camarena Silver Tequila
6 ounces Lemon Juice
4 ounces Blackberry Brandy
6 ounces Cardamom Syrup*
12 ounces Water
1/2 bottle Brut Champagne
1 Lime – Cut into Quarter Wheels
1 Orange – Cut into Quarter Wheels
1 Lemon – Cut into Quarter Wheels
1/2 Fresh Pineapple – Sliced into 1” Pieces
Combine all ingredients except champagne in large pitcher. Stir. Refrigerate for 2 to 3 hours or overnight. Top with champagne just before serving. Recipe can be multiplied by 2 for punch bowl size.
*Cardamom Syrup – created by Cheri Loughlin
1/2 cup Water
1 cup Cane Sugar
1/4 cup Cardamom Pods
Place cardamom pods in heat proof jar with lid. Set aside. Place water and sugar in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Pour heated syrup over cardamom pods. Stir briefly. Seal. Allow flavor to infuse for 24 hours. Strain syrup. Discard pods. Refrigerate.
The Cardamom Tequila Punch recipe was commissioned by representatives of Camarena Tequila as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Camarena Tequila on this site and at tequilacamarena.com and by following Camarena Tequila on Facebook and Twitter.