Carrot-Ginger Tequila Punch
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 celebration. Use a vegetable peeler to thinly shave carrots into ribbons for the garnish; rainbow carrots make a particularly attractive presentation.
Ingredients
- 4 cups (1 L) carrot juice
- 3/4 cup (180 ml) fresh lime juice
- 1/2 cup (125 ml) fresh orange juice
- 1 1/2 cups (375 ml) tequila blanco• 1 1/2 cups (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 jug or punch bowl, stir together the carrot juice, lime juice, orange juice, tequila and ginger. Refrigerate for 30 minutes./li>
- Pour the punch into ice-filled glasses and garnish with herb sprigs and carrot ribbons. Serve immediately. Serves 8-10.
- Williams-Sonoma Test Kitchen
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