Lights Out Punch

Lights Out Punch

Courtesy Joaquin Simó, bartender/partner, Pouring Ribbons, New York City

 Pouring Ribbons touts one of New Your City’s most inventive cocktail programs (currently, the menu is centered around American highway Route 66). Simó created this holiday drink while working at Death & Co. It relies on high-quality Tequila and apple cider. “Don’t skimp,” he says. “This is the perfect time to take advantage of all the lovely ciders that are some of the only fresh things to buy in the farmers’ markets in the cold-weather months.” Be advised: the punch’s name serves as a warning.

  • Lights Out Punch:
  • 1½ cups Spiced Black Tea-Infused Cinzano Sweet Vermouth (recipe below)
  • 1 (750ml) bottle reposado Tequila (Simó prefers Tapatio, Siembra Azul or Fortaleza)
  • 1½ cups apple cider
  • 1 cup fresh lemon juice
  • ½ cup rich Demerara syrup (dissolve 2 cups Demerara sugar in 1 cup hot water)
  • 2½ teaspoons Angostura bitters
  • 3 cups club soda
  • Apple slices, for garnish
  • Freshly grated cinnamon, for garnish
  • Freshly grated nutmeg, for garnish
  • ---
  • Spiced Black Tea-Infused Cinzano Sweet Vermouth:
  • 3 tablespoons spiced black tea (Simó uses MarketSpice Cinnamon Orange)
  • 1 (750ml) bottle Cinzano sweet vermouth


Several hours before making the punch, freeze water in a Tupperware container, adding apple slices or cinnamon sticks, if desired. Also, infuse the vermouth as directed below. Refrigerate cider, tequila, syrup and club soda prior to combining. When ready to serve, combine all ingredients except garnishes in a punch bowl, adding the soda last. Add ice block to bowl. Garnish lavishly with the apple slices, cinnamon and nutmeg. Serves 10–12.


Spiced Black Tea-Infused Cinzano Sweet Vermout:

Pour tea and vermouth into a large bowl. Steep for 1 hour. Strain, re-bottle and refrigerate.

Published on December 22, 2015

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