Blood Orange Margarita Punch

Makes about 24 six-ounce servings

Any good juice orange will combine well with blood oranges in this punch, but if Cara Cara oranges are in season, use those for extra bright sweetness. Grilling the citrus intensifies its flavor, and infusing the agave syrup and simple syrup with jalapeño and cilantro, respectively, adds a subtle depth that makes this cocktail extra special.

Agave syrup is available in most grocery stores, near the sugar and other sweeteners.

• 8 blood oranges
• 12 juice oranges
• 48 ounces (1½ liters) plata tequila (we use Hornitos)
• 16 ounces fresh lime juice
• 24 ounces Jalapeño-Infused Agave Syrup (recipe follows)
• 8 ounces Cilantro Simple Syrup (recipe follows)
• Ice cubes (see page 252)
• Serrano pepper slivers, for garnish
• Fresh cilantro leaves, for garnish

Cut the oranges in half and grill, cut side down, over medium coals, in batches if necessary, for 5 to 8 minutes, or until the oranges are slightly browned, but not burned. Alternatively, char whole oranges in batches in a cast-iron skillet over medium heat. Char the peel, but be careful not to overheat or the oranges may burst.

Juice the oranges into a large container or punchbowl. Add the tequila, lime juice, jalapeño syrup, and cilantro syrup and stir well. Chill until you’re ready to serve.

For each serving, add ice to a glass, ladle in the punch, and garnish with slivers of serrano pepper and cilantro leaves.