Cazuela Guadalajara (Guadalajara Punch)
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(From Lucinda Hutson’s book Tequila! Cooking with the Spirit of Mexico)
Throughout Jalisco, this refreshing drink is served in large, wide-mouthed clay bowls, called cazuelas, so that the citrus wedges in it may be picked up and eaten or squeezed into the drink. Mexicans pop chunks of watermelon and fresh pineapple into their mouths and sip the tequila-laced libation through a straw. I present this punch in a large glass jar, which shows off the colorful fruits, and serve it in long-stemmed jumbo margarita glasses filled with cracked ice. A guest once called this drink “the quintessential finger bowl;” I call it the ultimate fruit cocktail. Make sure that guests get plenty of the spiked watermelon and pineapple!
Super easy
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PrintIngredients
For 1 Person(s)
Recipe
- 1/2 small watermelon, cut into bite-size chunks or triangles
- 1 fresh pineapple, cut into bite-size chunks
- 1 1-liter bottle silver tequila
- 2 cups gold tequila
- 4 cups fresh orange juice
- 1/2 cups lime juice
- 1 46-oz. can unsweetened pineapple juice
- 4 oranges, cut into wedges
- 2 lemons, sliced
- 3 star fruit sliced into stars
- 3 small ruby grapefruit, cut into wedges
- 6 limes, quartered
- 3 12-oz. cans Squirt
Cazuela Guadalajara (Guadalajara Punch) Directions
- Place watermelon and pineapple in a 2-gallon, wide-mouthed glass jar. Add tequila, juices, oranges, lemons and star fruit. Chill for 6 to 8 hours, stirring occasionally.
- Add grapefruit and limes a few hours before serving. Serve in wide-mouthed glasses or bowls filled with cracked ice, a generous splash of Squirt and a straw.
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