This recipe is courtesy of Ashela Richardson, Smokestack at Magnolia’s, San Francisco
- 1 bottle of Clyde May’s Whiskey
- 16 Ounces fresh lemon juice
- 16 Ounces honey syrup
- 8 Ounces Chile liquor such as Ancho Reyes
- 16 Ounces cider
Combine all ingredients into a punch bowl and stir. Float lemon wheels and dried Ancho chilies as garnish.