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Spiced Carrot Punch

This large cocktail, bursting with fresh carrot flavor and color, makes a statement and serves a crowd.
Keyword: Drinks, Easter
Skill: intermediate
Servings: 1

INGREDIENTS

For the Punch:

  • 1 cup clean white rum (like Flor de Cana)
  • 1 cup fino sherry (I use the inexpensive Pastora brand you can find at Trader Joe's)
  • 2 cups cold pressed (or fresh juiced) carrot juice
  • 1 cup ginger cinnamon syrup (recipe below)
  • 3/4 cup fresh squeezed/strained lemon juice
  • 8 dashes angostura syrup

For the Cinnamon Syrup:

  • .5 oz cinnamon sticks (half a jar), smashed (I bang with a mallet in a cloth bag or on a cutting board)
  • 1 large handle of ginger root (at least 6 inches long, or about 8 oz), peeled and thinly sliced
  • 1 cup sugar
  • 1 cup water

INSTRUCTIONS

For the Punch:

(1) Combine all in a pitcher filled with large ice cubes. Stir just until chilled, then pour over ice. Optional: Garnish with carrot greens.

For the Cinnamon Syrup:

(1) Combine everything in a saucepan and bring to a boil over medium high heat, stirring occasionally.

(2) Cover and reduce to a simmer. Let simmer for 4 minutes, then remove from heat.

(3) Let sit, covered, overnight. Strain out solids and store in the fridge.