This recipe comes to us from our friend Monica at Liquid Culture.
Candy Crush Punch
Makes six cocktails
• 5 white sugar cubes
• 6 oz club soda
• 6 oz vodka
• 6 oz dry vermouth
• 6 oz Candy Crush Tea (recipe below)
• 3 oz cranberry juice
• 3 oz pomegranate juice
• 10 dashes El Guapo® Holiday Pie Bitters
• 4 dashes Angostura Bitters
• 3 sprigs of mint (plus extra, for garnishing)
• 1/3 cup pomegranate seeds
• Candy Cane Pop Rocks
Rim individual glasses with candy cane Pop Rocks. In a pitcher, combine sugar cubes and 2 oz club soda and muddle/mix until well dissolved. Add the rest of the ingredients (except soda) and fill with ice. Stir until well chilled and strain into punch bowl with 1 large ice cube. For individual pours, pour over 1 large ice cube and top with soda. Garnish with mint and pomegranate before serving.
Candy Crush Tea
• 1 cup boiling water
• 1 tea bag (black and green both work well!)
• 1 tbsp Candy Cane Pop Rocks
Boil water and remove from heat source. Steep tea bag in water for four minutes. Stir in candy cane pop rocks until dissolved, you want to dissolve these while the water is still hot. Bring mixture to room temperature before incorporating into punch. Pro tip: DO NOT add sugar, the sugar is incorporated into the punch recipe above.