Xalapa Punch

  • 2 l. Hot Black Tea
  • Grated Orange Peels
  • 1 ½ cups sugar syrup
  • 1 750-ml. bottle of Gold Rum
  • 1 750-ml. bottle of Calvados
  • 1 750-ml. bottle of Red Wine (dry)
  • Orange slices
  • Lemon slices

Mix hot tea and grated orange peels together in a saucepan and let cool. Add sugar and mix until dissolved. Pour other ingredients into mix with a block of ice and chill for several hours. Garnish with orange and lemon slices. Serves about 40.

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Pisco Sour
  • 2 oz. Pisco
  • 1 ½ oz. lemon juice
  • ½ oz. sugar syrup
  • 1 egg white (for 2 drinks)
  • Several dashes Angostura bitters
  • Ice

Mix all ingredients, with the exception of the Angostura, with ice in a shaker. Strain into a chilled whiskey sour glass. Top with several dashes of Angostura bitters.

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