Carrot-Ginger Tequila Punch
Prep Time:
15 minutes
Cook Time:
0 minutes
Servings:
8 to 10
Carrots and fresh ginger are classic partners, and here we combine them with fresh citrus juice and tequila to create a unique punch. This big-batch cocktail is perfect for an Easter brunch or other springtime celebration. Use a vegetable peeler to thinly shave carrots into ribbons for the garnish; rainbow carrots make a particularly attractive presentation.
Ingredients:
- 4 cups (32 fl. oz./1 l) carrot juice
- 3/4 cup (6 fl. oz./180 ml) fresh lime juice
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 1 1/2 cups (12 fl. oz./375 ml) tequila blanco
- 2 Tbs. grated peeled fresh ginger
- Ice cubes as needed
- Fresh herb sprigs, such as dill and chives, for garnish
- Carrot ribbons for garnish
Directions:
In a large pitcher or punch bowl, stir together the carrot juice, lime juice, orange juice, tequila and ginger. Refrigerate for 30 minutes.
Pour the punch into ice-filled glasses and garnish with herb sprigs and carrot ribbons. Serve immediately. Serves 8 to 10.
Williams Sonoma Test Kitchen
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