ponche
From The Oxford Companion to Spirits & Cocktails
, Spanish for “punch,” lends its name to a number of concoctions from the Caribbean, most of them celebratory beverages with loosely defined formulae. Ponche Navideño in Mexico is the best known, a hot fruit punch served around Christmastime made in countless variations, with most including tejocote, the crab-apple-like hawthorn fruit, oranges, apples, dried fruits, brown sugar, spices, and rum or brandy. Ponche de Ron is a Christmas and New Year’s tradition in the Dominican Republic and Puerto Rico—an eggnog made with sweetened condensed milk, evaporated milk, egg yolks, cinnamon, and rum. Ponche Crema is a bottled Venezuelan liqueur made with eggs and cream, and there are other commercial beverages bearing the name, including Ponche de Kuba.See punch.
Hutson, Lucinda. Viva Tequila. Austin: University of Texas Press, 2013.
McWilliams, Mark, ed. Celebration: Proceedings of the Oxford Symposium on Food and Cookery 2011. Blackawton, UK: Prospect, 2011.
By: Jack RobertielloSee punch.
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).