Jules Gutierrez’s Feliz Ponche

• 1 ozfresh lemon juice
• 3/4 ozoverproof blanco tequila
• 1/2 ozreposado tequila
• 1/2 ozañejo tequila
• 1/2 ozapricot liqueur
• 1/2 ozlemon oleo saccharum
• 1/4 ozCampari
• 1/4 ozAperol
• 1/4 ozspiced syrup
• 2 dashesangostura bitters

Preparation

1. 1.

   Shake all of the ingredients with crushed ice, then pour into a mug and garnish.

2. 2.

   Lemon Oleo SaccharumCheck out our instructions for making lemon oleo saccharum here.

3. 3.

   Spiced SyrupCombine 1 cup of sugar and 1 cup of water in a saucepan over medium heat, and stir until the sugar dissolves, then remove from the heat and set aside. In a dry pan over medium heat, lightly toast 1 cinnamon stick (broken into pieces), 3 whole allspice berries, 3 black peppercorns, 3 cardamom pods, 3 whole cloves, 3 star anise, 1/2 tsp. of ground ginger, 1/2 tsp. of ground nutmeg, and 1/2 tsp. of white pepper, until fragrant. Add the toasted spices to the hot syrup, and steep overnight. Strain and bottle; keeps refrigerated for up to 1 month.