24 CARROT GOLD PUNCH RECIPE
Erica Sagon
Everybody knows that carrots = spring on a plate. But would you ever think to use carrots in a cocktail?
Carrot juice is the secret ingredient in this lovely spring punch, which also combines our Standard Dry Gin, pineapple, lemon and ginger beer. It's clever for Easter of course, but its bright and lightly fizzy flavor makes it a sure thing all spring long. It's not too sweet.
This punch checks all the boxes for a spring cocktail for a crowd — a gorgeous color, an unexpected ingredient and easy preparation. Hop to it.
24 CARROT GOLD PUNCH
By Baylee Pruitt of Cardinal Spirits
Makes 12+ servings
1 bottle (750ml) of Cardinal Spirits Standard Dry Gin
25 ounces carrot juice
19 ounces pineapple juice
12.5 ounces fresh-squeezed lemon juice
24 ounces ginger beer, more or less to taste (about 2 single-serve bottles)
Pineapple slices, for garnish
Combine all liquid ingredients in a punch bowl with one giant ice cube or several large cubes. Serve in glasses with ice. Garnish with pineapple slices.
