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Cazuela Guadalajara -- Tropical Tequila Punch
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By Tom Gilliland and Miguel Ravago
Posted December 27th, 2007
This article is reprinted with permission from Fonda San Miguel: Thirty Years Of Food And Art, by Tom Gilliland, (2005, Shearer Publishing)
Fonda San Miguel: Thirty Years Of Food And Art
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Servings: 14
Author Notes: The James Beard house in New York City honored Fonda San Miguel with an invitation to present a lavish Mexican meal there in 1995.  Tom included nationally celebrated food and garden writer and tequila aficionada Lucinda Hutson in the festivities, where she served some of her tequila specialties.  Cazuela Guadalajara, a recipe from her book Tequila!  Cooking with the Spirit of Mexico, was a big hit.  She served it from a five gallon glass jar that showed off the premium tequila and all the tropical fruits within.  The ultimate fruit cocktail, so to speak!  The flavor of this punch improves with age.  It will keep several days in the refrigerator, although the watermelon will lose its texture.  Add more fruit if desired.
Ingredients: 8 cups bite sized chunks watermelon (half of a 12-16 pound watermelon)
1 small pineapple, peeled, cored, and cut into bite-size chunks
1 liter silver tequila
2 cups gold tequila
4 oranges, cut into wedges
2 lemons, sliced
3 star fruit, cut into star-shaped slices
1/2 cup lime juice4 cups orange juice
1 can (46 ounces) pineapple juice
6 limes, quartered
3 small ruby grapefruit, cut into wedges
cracked ice
3 cans (12 ounce each) Squirt or other citrus flavored soda
Instructions: Makes 6 to 7 Quarts

Combine watermelon and pineapple chunks in a 2 gallon wide mouth jar.  Add the tequilas, oranges, lemons, star fruit, and juices.  Refrigerate for 6 to 8 hours, stirring occasionally.  A few hours before serving, add the limes and grapefruit.  Serve in wide mouth glasses or bowls filled with cracked ice, a generous splash of Squirt, and a straw.


 

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