This seasonal stunner is the work of Shawn Chen, the beverage director of Decoy and RedFarm, two modern Chinese restaurants in Manhattan. He calls it the “ultimate holiday cocktail made to please a thirsty crowd,” with flavors inspired by seasonal ingredients, specifically “ginger, cranberry sauce and lots of booze.” Although the punch touts tequila, Chen champions the recipe’s versatility. “You can serve this with any spirit of your choice, and it would be equally delicious."
This recipe originally appeared as part of “Give Your Punch Bowl a Purpose with These 3 Holiday Recipes.”
- 1 1/2 ounces blanco tequila
- 3/4 ounce lime juice, freshly squeezed
- 3/4 ounce pomegranate juice
- 1/2 ounce grapefruit juice
- 1/2 ounce goji ginger syrup*
- Fever-Tree ginger beer, to top
- Garnish: pomegranate seeds
- Garnish: grapefruit slice
- Garnish: rosemary sprig
Add all ingredients except ginger beer into a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Top with ginger beer.
Garnish with pomegranate seeds, a grapefruit slice and a rosemary sprig.
*Goji ginger syrup: Add 4 ounces ginger juice, 1/2 cup granulated sugar and 1 tablespoon goji berries into a blender and blend at medium speed. Strain and pour into a sealed container. Will keep, refrigerated, for up to two weeks.