Half of what I know about throwing a good party, I learned from my pals Sherry Walsh and Miguel Nelson, owners of the super gorgeous and fun event spaces Marvimon and SmogShoppe. I remember thinking how glamourous they both were when I met them at one of their parties in 2006. Specifically Sherry, who casually offered me a glass of wine while decked out in a floor length fur coat. Six years and countless meals later, I remain inspired. Whenever these folks call or write inviting us to dinner at their place, I know it’s going to be some kind of culinary adventure. And so it began on Saturday evening when the first words out of Miguel’s mouth were, “Do you want to try some Oaxacan punch? I read about it on an airplane.” He kindly agreed to share this killer recipe with us.
Adapted by Miguel Nelson from Jeret Peña of Esquire Tavern in San Antonio
8 ounces tequila
1 ounce mezcal
3 ounces tawny port
2 ounces St-Germain elderflower liqueur
6 ounces pineapple juice
4 ounces water
2 ounces lime juice
2 ounces simple syrup
2 halved serrano peppers, seeds and veins removed
Chill ingredients, then stir together in a punch bowl or pitcher.
Top with grated cinnamon. Garnish with a lime wheel and pineapple wedge.