Spirits Guava Ponche with Sweet Vermouth Be the first to rate & review! Ponche Navideño is a Christmastime spiced tropical fruit punch that's served warm with a shot of tequila in Mexico. Paola Briseño González's chilled riff on this holiday classic pays homage to her love of vermouth. Light and fragrant with perfectly balanced bitterness, it's refreshing and bright thanks to hibiscus, guava, apples, and mint. By Paola Briseño González Paola Briseño González Paola Briseño González is an avid cook from Puerto Vallarta, México, who wrote her first recipe for a Key lime cookie pie at age six. Her cooking is a reflection of her coastal roots and is fueled by her background in food anthropology and classical culinary training. When she is not organizing food festivals or cooking the perfect soft-scrambled eggs for singer J Balvin as his personal chef, she is the Director of Awards and Culinary Events at the International Association of Culinary Professionals (IACP). She lives in Los Angeles with her husband, a punk rock food writer, and her Old English Sheepdog, Fig. Food & Wine's Editorial Guidelines Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: DYLAN + JENI Active Time: 20 mins Total Time: 1 hrs 35 mins Servings: 8 Ingredients 6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved 3 cups water 1 ounce edible dried hibiscus flowers (about 1 cup) 3/4 cup granulated sugar 2 (2-inch) cinnamon sticks 1 cup (8 ounces) sweet red vermouth (such as Bèrto) 1 small Granny Smith apple, finely chopped (about 1 cup) 1/2 cup fresh lemon juice, plus lemon slices, for garnish 1/4 teaspoon kosher salt 1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional) Topo Chico, for serving Mint sprigs, for garnish Directions Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight. Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids. Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint. Notes Dried hibiscus flowers can be purchased at Mexican grocery stores or online. Rate it Print