Punch is meant to be shared among friends.
This Hibisco Disco, a balance of tequila, citrus and tea, is the perfect addition to a taco party on Cinco de Mayo or a relaxed Mother’s Day Brunch. Make this punch ahead of time, and you’ll get to spend time with your guests instead of being stuck behind the bar. This crowd-pleaser is built around a full liter of tequila, as well as a 16 oz bottle of agave.
Perfect for day-drinking, this cocktail is a reasonably low ABV, so it’ll get you where you’re going, but not in a rush. Grab your friends and gather around the bowl for a great afternoon. And while it calls for fresh citrus, you can cheat using an excellent frozen product called Five Alive. I promise not to tell.
Hibisco Disco
By Sother Teague, Amor Y Amargo and Éterea
1 liter 100% agave blanco tequila
10 oz Citrus blend: juice of 2 limes, 1 lemon, 1 orange, 1 grapefruit
16 oz Light agave syrup
40 oz Hibiscus tea
About 10 dashes Bittermans Burlesque Bitters (or season to taste; optional)
Combine ingredients in a punch bowl, and add a large block of ice. Decorate with slices of citrus and fresh edible orchids. Makes 20 five-ounce cups.
"Perfect for day-drinking, this cocktail is a reasonably low ABV, so it’ll get you where you’re going, but not in a rush."
— Sother Teague
Bartender Extraordinaire, Amaro Expert, Author, Culinary Wizard, Podcast Host, Former Cooking Instructor and Food Network’s Alton Brown’s Research Chef, Sother Teague is currently beverage director of Overthrow Hospitality. Teague currently manages four of the group’s NYC venues: Amor y Amargo, General Store by Amor y Amargo, Reserve by Amor y Amargo, and Etérea, a tequila and mezcal bar launching this Spring.
