Miel Picante - cooking recipe

Ingredients

For the Garnish
1/2 lemon
12 apples, slices such as Honeycrisp
12 lemon slices
12 slices jalapenos
- to 2-inch flower-shaped cookie cutter
For the Punch
3/4 cup spicy honey
1 gallon pressed cider
8 ounces fresh lemon juice
1 bottle aged rum
1 ounce aromatic bitters

Preparation

For the Garnish:
Fill a medium bowl halfway with cold water. Squeeze in the juice of half of a lemon and stir; set aside. Use cutters to make flowers in apple slices. Use both slices and cut outs from slices as garnish. Submerge in lemon water prevent browning until ready to use.
For the Punch:
Combine punch ingredients in a Dutch oven. Heat on medium-low heat until warm. Reduce heat to very low to keep warm or reheat punch as needed.
Ladle warmed punch into small mug or Irish Coffee mug. Be sure to ladle in apple flowers, lemon wheel, and jalapeno slice as well. Serve.