Year of the Dragon Punch

Ingredients

• 1 pound beets peeled cut into 1/2-inch cubes
• 30 slices pepper flakes thin
• 10 ounces prepare as 
• 10 ounces juice of lime fresh
• 20 ounces rice wine 
• 750 milliliter rice wine dry
• 5 ounces cooking sherry 
• 5 ounces simple syrup glaze (see note above)

Equipment

• bowl

Directions

1. To make the beet infused sake, combine cubed beets and sake and let sit for 1 hour. Strain and store in a sealed container.
2. To make the punch, muddle the chili in a pitcher and add the beet infused sake, simple syrup, lime juice, and sherry. Refrigerate until ready to serve, up to 4 hours.
3. To serve, combine the punch base with ginger beer in an ice filled pitcher or punch bowl.
4. Serve in ice-filled glasses.