OREGANO PUNCH

A fiery yet fresh mezcal-based punch, this recipe is perfect for a group booking. The role of the poblano pepper has a special quality, because when filtered with milk, it softens and nuances, so the spice is velvety.

OREGANO PUNCH

Ingredients

  • 300ml

    Mezcal Unión

  • 300ml

    Poblano pepper liqueur

  • 225ml

    Lime juice

  • 300ml

    Black tea*

  • 150ml

    Simple Syrup

  • 120ml

    Pinapple Juice

  • 170ml

    Oregano milk*

  • 1

    Mint sprig (Garnish)

0 units of alcohol per serve

Equipment

  • 8

    Mini old-fashioned glasses

Serves:
1

Method

  • Method

    Serving per glass: 120ml

    *Black Tea

    1. Heat 100ml water, 90 degrees.
    2. Add black tea and infuse for 5 minutes.
    3. Remove and strain.

    *Oregano Milk

    1. Heat 300ml milk at 90 degrees.
    2. Add 10g dried oregano and infuse for 15 minutes.
    3. Remove and strain.

    METHOD

    1. Mix all ingredients together and let it rest overnight.
    2. Strain using coffee filter or superbag.

    Alcohol content (per serve): 11.49g