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:

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

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.