Saint Of Mexico Punch - cooking recipe

Ingredients

For the Ice Cubes
water
12 small red chilies (preferably Red Thai Bird chilies)
For the Oregano Syrup
1 cup granulated sugar
1 tablespoon dried oregano
1 cup water
For the Punch
750 milliliters bottle silver tequila
8 ounces lime juice
12 ounces grapefruit juice
12 ounces oregano syrup
2 1/4 cups club soda
2 limes, cut into 10 wheels, for garnish
cayenne pepper, for garnish

Preparation

For the Ice Cubes:
Add 1 chile to each ice cube or ice sphere mold and then fill with water. Freeze overnight.
For the Oregano Simple Syrup:
In a small saucepan, bring sugar, oregano, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep for 1 hour or as long overnight; strain. Will keep refrigerated for one month.
For the Punch:
Stir together punch ingredients in a punch dispenser. Add chili ice cubes or spheres to your punch. Pour punch into a tea cup or small rocks glass. Garnish by placing a lime wheel in each glass and dust with cayenne powder.