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 – created by Cheri Loughlin
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.
Cocktail Recipe commissioned by Camarena Tequila Representatives