Ponche Highball

2 parts El Tesoro™ Reposado

1/2 part Ponche Syrup*

• 8 cups water
• 5 guavas, peeled and quartered
• 3 large red apples, cut into chucks
• 2 pears, cut into chunks
• 1 orange, sliced
• 2 pilloncillo cone (or 1 cup of dark brown sugar)
• 6 whole cloves
• 4 cinnamon sticks
• 2 tablespoons dried hibiscus flowers
• 3 dried tamarind pods, husked and seeded
• Instructions:
  1. Place all ingredients in a large stockpot and bring to a boil
  2. Lower heat, cover and simmer for at least 30 minutes.
  3. Mix together and make sure the sugar has completely dissolved.
  4. Remove from heat, let cool, strain into a container and refrigerate.

1 dash of orange bitters

Fever-Tree™ Bitter Lemon Soda

Garnish: orange wheel and lemon peel