Santa Maria 6.000
Dec 12, 2007

This unique punch employs some unusual ingredients, including white port, falernum (an infused rum that's easy to make at home, which needs 3 days to cure) and agave nectar, a natural sweetener. Use blanco, silver tequila or reposado tequila.

Servings: 6 - 8
  • For the falernum
  • 10 large limes
  • 10 whole cloves
  • 5 whole blanched almonds
  • 1 teaspoon sugar
  • 1 liter white rum
  • For the punch
  • 12 ounces tequila
  • 6 ounces white port
  • 2 ounces homemade falernum
  • Juice of 4 large Meyer lemons
  • Juice of 2 large limes
  • 2 ounces agave nectar
  • 18 to 24 ounces ginger beer
  • Thin slices of orange, for garnish


For the falernum: Cut the peel from the limes, reserving the flesh and juice for another use, if desired (use the juice of 2 limes for this punch recipe). Remove and discard any white pith from the inside of the peels. Combine the peels with the cloves, almonds, sugar and white rum in a large glass container. Store, loosely covered, in a sunny place for 3 days, then strain and discard the solids. Return the liquid to the container.

For the punch: Combine, the tequila, white port, falernum, citrus juices and agave nectar in a large glass pitcher. Add ice and stir vigorously. To serve, fill six to eight highball glasses (9- to 10-ounce capacity) with ice; divide the punch among them and top each one with about 3 ounces of ginger beer. Stir, and garnish each serving with an orange slice.

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Recipe Source

Adapted from Duggan McDonnell, owner of Cantina Bebidas in San Francisco.

Tested by Michael Taylor.

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