West Cave Cellar Punch

Recipe from Alba Huerta

Adapted by Rosie Schaap

West Cave Cellar Punch
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Theo Vamvounakis.
Rating
3(15)
Comments
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Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar — sotol, pomelo and panela among them — and a bit of a fuss. But for a special occasion like a big holiday party, it’s absolutely worth it —and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are. —Rosie Schaap

Featured in: The One-Bowl Wonder

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Ingredients

    Oleo-saccharum From

    • Peel of 1 whole pomelo
    • Peel of half a grapefruit
    • 2oz. palm sugar
    • 2oz grated panela (also called jaggery)

    For the Punch

    • 8oz. sotol blanco
    • 8oz. Palo Cortado sherry
    • 4oz. reposado tequila
    • 4oz. Mandarine Napoleon liqueur
    • 12oz. sparkling white wine, chilled
    • The chilled juice of 3 pomelos and 1 lemon
    • 4cups of cold water
    • 1cup ice
    • Whole nutmeg
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a punch bowl, muddle the peels and sugars together to draw the oils from the peels, and let sit for one hour. Then add sotol, sherry, tequila, liqueur, white wine, juice of pomelos, juice of lemon, water and ice.

  2. Step 2

    Before serving, remove peels (if you wish) and grate a little nutmeg over the punch.

Ratings

3 out of 5
15 user ratings
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Comments

lenomdeplume

Change "peel"s to "zest"s and perhaps curl them. the white interior of the "peel" is bitter and will add an unpleasant flavor.

Anna

Be forewarned- some of these ingredients are very difficult to find. I live in LA, and have tried Whole Foods, a restaurant distributor, a spice market, and a specialty bar/cocktail store and I still haven't found everything.
Some substitutions I'm going to try: pilon cillo (from Mexican grocery) instead of panela/jaggery (I can't find). Also I'm using mezcal instead of sotol blanco.
I'd love to hear your tips if you found all of these ingredients.

Ben S.

I ordered the jaggery off of Amazon -- I live in San Francisco, and wasn't able to find anywhere that carried mandarine napoleon liqueur, sotol blanco, or palo cortado sherry, but I was able to order all three from Wally's Wine & Liquor in LA -- they just arrived yesterday for a party I'm hosting today! Can't wait to see how people like it.

Nami

@Ben S. How was it? Did it taste as good as it looks?

lenomdeplume

Change "peel"s to "zest"s and perhaps curl them. the white interior of the "peel" is bitter and will add an unpleasant flavor.

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Credits

Alba Huerta, Julep, Houston

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