Spirits Tequila Spicy Margarita Punch 5.0 (1) 1 Review Food & Wine’s Justin Chapple loves making a big bowl of punch with his spicy and fresh maragaritas. Slideshow: More Margarita Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 10 Ingredients 1 English cucumber, thinly sliced, plus more for garnish 1 small jalapeño, thinly sliced, plus more for garnish 1/4 cup lightly packed cilantro 1/4 cup lightly packed mint One 750-milliliter bottle silver tequila 2 cups fresh lime juice 1 cup light agave nectar 1/2 cup fresh orange juice Ice, lime wedges and kosher salt, for serving Directions In a punch bowl, muddle the cucumber with the jalapeño, cilantro and mint. Add the tequila, lime juice, agave and orange juice and stir well. Refrigerate until well chilled, about 1 hour. Using a fine-mesh sieve, remove and discard the solids from the punch. Garnish with more thinly sliced cucumber and jalapeño. Serve ice and lime wedges alongside, as well as salt for rimming glasses. © Con Poulos Make Ahead The punch can be refrigerated overnight. Notes VARIATION: Margarita Jellies (makes about 9 dozen) In a large bowl, sprinkle 6 envelopes of unflavored gelatin evenly over 1 cup Spicy Margarita Punch. In a saucepan, bring 1 cup of punch just to a simmer. Whisk in the gelatin mixture until completely dissolved, then return to the large bowl. Whisk in the remaining punch. Pour into a lightly oiled 9-by-13-inch baking dish. Refrigerate overnight. Unmold and cut into 1-inch cubes. Dip in decorating sugar and serve. Rate it Print