Lucinda's Piñata Ponche


Recipe and Photography Courtesy of Lucinda Hutson

Note: Substitute a 12-ounce can of frozen, undiluted limeade, or other frozen fresh fruit purees, if necessary, for the Spirits Blend.

Super easy

Lucinda's Piñata Ponche


For 8 Person(s)


  • 1 gallons natural cranberry juice or combination of natural pomegranate and cranberry juices
  • 2 750 ml. bottles Republic Tequila Blanco
  • 1 1/2 cups Cointreau (or part Republic Reposado for extra kick!), optional
  • 4 cups Republic Spirit Blend (a combination of classic lime and prickly pear works well)
  • 5 Texas oranges, halved and sliced
  • 2 green apples, cut into bite-size chunks
  • 2 green pears, or 1 quince, cut into bite-size chunks
  • 1 handfuls crab apples, optional
  • 3/4 cups dried jamaica (hibiscus blossoms)
  • 3 10-in. cinnamon sticks
  • 3 lemons, sliced
  • 4 limes, sliced
  • 15 whole kumquats, optional
  • Fresh lime juice, to taste
  • 12 ounces frozen blueberries
  • 12 ounces frozen peaches
  • 8 ounces frozen cranberries
  • 2 star fruit, sliced
  • Seeds from 1–2 pomegranates
  • 1 (or more) 12-oz. bottles Reed’s Original Extra Ginger Brew (Jamaican-style prickly pear works well)

Lucinda's Piñata Ponche Directions

  1. Pour cranberry juice, tequila, Cointreau and Spirit Blend into a 2½-gallon container. Add the sliced oranges, chunks of fruit, crab apples, jamaica flowers and cinnamon sticks, and chill overnight.
  2. A few hours before serving, add the remaining citrus and taste to adjust flavors—adding fresh lime juice, if needed.
  3. Just prior to serving, add frozen blueberries and peaches, cranberries, star fruit, pomegranate seeds and ginger brew, to taste. Serve in long-stemmed wine glasses filled with fruit from the punch jar.