by asa scott
louie & chan — new york city, usa
1 Bottle LEBLON® Cachaça (750ml)
1 1/2 cups Cedillia Açai Liqueur
1 1/5 cups Fresh lemon juice
1 cup Orange juice
1/2 cup Spicy ginger syrup*
Pinch of cilantro leaves
3 dashes angostura bitters
Combine all of the ingredients in a punch bowl with a large ice block. Garnish with orange wheels and cilantro leaves.
To make spice ginger syrup: Combine 2 tbsp grated ginger, 1/2 cup sugar and 1/2 cup water to a simme over low heat, and stir until sugar dissolves. Crack 1-3 Thai chili pepper pods and add to the heated mixture, tasting until you get your desired heat level. Remove pods, strain out any seeds.