- 24 ounces orange juice
- 18 ounces tequila
- 6 ounces lime juice
- 6 ounces pomegranate syrup (recipe below)
- 24 ounce bottle of ginger beer
- dried orange slices for garnish (optional)
- 1 cup sugar
- 1 cup water
- 1 bay leaf
- 1 two-inch piece of cinnamon stick seeds from half a pomegranate
In a pitcher add the orange juice, tequila, lime, and pomegranate syrup. Stir well with a spoon and refrigerate. When ready to serve, pour mix into a punch bowl with ice, pour in ginger beer, and stir. Garnish each glass with a dried orange slice.
In a small sauce pan add bay leaf, cinnamon, sugar and water. Cook over medium heat until the sugar is dissolved. Remove from heat and dump in the pomegranate seeds, cover and allow to steep for 30 minutes. Pour mixture into a blender, pulse to chop up seeds, strain and pour into a clean jar. Refrigerate for up to one week.