Tasked with creating a refreshing beverage for my brother’s wedding reception recently, I did the sensible thing and made some punch. I adapted the well known and dependably delicious original recipe (which possibly originated at Trader Vic’s, c. 1946). Pretty easy to assemble!
EL DIABLO PUNCH
40 ounces silver tequila
10 ounces Crème de cassis
15 ounces fresh squeezed lime juice
6 (12 ounce) cans Cock’n Bull Ginger Beer
Add the first three ingredients to a punchbowl and stir. Then gently add a large block of ice. Slowly pour the ginger beer into the punchbowl and stir to combine. Serve in small glasses with additional ice and garnish with lime slices.
