12 oz. Teremana Blanco Tequila (about 1/2 bottle)
8 oz. Pomegranate Juice
6 oz. Cinnamon Syrup
4 oz. Fresh Lime Juice 
12 dashes Orange Bitters
6 oz. Water

Add all ingredients to a punch bowl. Stir until mixed well. Add ice.
Garnish with a pomegranate seeds, cinnamon sticks and orange wheels

To make Cinnamon Syrup:
• In a saucepan, add 12 ounces of sugar and 12 ounces of water with three cinnamon sticks over medium heat
• Stir until the sugar dissolves.
• Remove the cinnamon sticks when the mixture is cool.
• Bottle and store in fridge until needed.

12 oz. Teremana Reposado Tequila (about 1/2 bottle)
6 eggs
9 oz. Super Fine Sugar
3 oz. Brewed Espresso
18 oz. Whole Milk
10 oz. Heavy Cream

In a blender on low speed, beat yolks of 6 eggs until smooth. Slowly add 9 oz of super fine sugar until incorporated and dissolved. Slowly add Teremana, espresso, milk, and cream into blender until well incorporated. Pour into mixing bowl. In a separate bowl, whisk egg whites until light and fluffy and fold into mixing bowl. Refrigerate overnight and serve in small cups. Dust with grated nutmeg and cinnamon before serving

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