Andean Punch (Ponche Andino)
Origin: Lima
Source: Isabel Roldan de Muñoz, 1890
Ingredients
- 6-12 copas (glasses) orange or lemon ice (helado)
- water
- burnt sugar (azúcar quemada)
- cinnamon
- powdered nutmeg (nuez moscada)
- rum, cognac or grape aguardiente
- ice/snow (nieve)
Instructions
- Empty 6-12 glasses of orange or lemon ice into a punch bowl.
- Add water sweetened with burnt sugar, cinnamon, powdered nutmeg, and rum, cognac or grape aguardiente to taste.
- Stir to combine, cover with a folded napkin, and infuse one hour.
- Serve with a small piece of ice in each glass.