Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Lights Out Punch

light out punch cocktail
Image: / Tim Nusog

With tea-infused vermouth and tequila, this fizzy concoction by bartending vet Joaquín Simó is a cocktail-party champion.


  • Apple slices (optional)
  • Cinnamon sticks (optional)
  • 1 1/2 Tbsp MarketSpice cinnamon-orange black tea (or other spiced black tea)
  • 12 ounces sweet vermouth
  • 1 750 mL bottle Centinela reposado tequila (or other reposado tequila), chilled
  • 12 ounces apple juice or cider, chilled
  • 8 ounces lemon juice, freshly squeezed
  • 4 ounces rich Demerara syrup (2 parts Demerara sugar, 1 part water), chilled
  • 16 dashes Angostura bitters
  • 16 dashes Fee Brothers Old Fashioned bitters or The Bitter Truth Old Time aromatic bitters
  • 24 ounces club soda, chilled
  • Garnish: apple slices
  • Garnish: grated cinnamon
  • Garnish: grated nutmeg


Serves 12-16.

  1. At least 24 hours prior to the desired consumption time, fill a plastic container (1-pint or 1-quart, depending on the size of your punch bowl) with water and add apple slices and cinnamon sticks if desired.

  2. Freeze until solid.

  3. Combine the tea and vermouth in a jar or other container and let stand for 90 minutes, then strain and refrigerate.

  4. Combine the tea-infused vermouth and the remaining ingredients in a punch bowl and stir to combine, then add the soda.

  5. Carefully add the prepared ice block and garnish lavishly with apple slices and freshly grated cinnamon and nutmeg.