This gin punch really packs a punch! Not only does the carrot and pineapple work so well together, flavor wise, but they also add a lovely bright color to this spring cocktail!
This Pineapple and Carrot Gin Punch is the perfect libation to help you hostesses and hosts step into spring! Yes, by the look and sound of it, it could be the signature drink of Carrot Top!
But trust us, this delicious punch is no joke. For this gin punch recipe, we combined pineapple juice, lemon and carrot juice with some ginger beer and gin, of course, to create a very springy punch that’s easy to whip up and tastes somewhat tropical, but with subtle garden vibes, obviously from the carrots!
We’re all down with getting some beta carotene while we sip spiked punch right?! And we had to garnish it with edible flowers since they always add charm to drinks and desserts!
How To Make This Pineapple and Carrot Cocktail – Step By Step
Table of Contents
- Add all of the ingredient in a punch bowl and stir.
- Always taste the punch to alter to your preference.
- Add in the ice and the garnishes.
This Gin Punch Is The Perfect Spring Tipple!
This Pineapple and Carrot Gin Punch has a nice blend of spring flavors that work perfectly for an Easter brunch or a general spring gathering.
And if you like cocktails with carrot juice in them, try our carrot mimosa too!
Edible Flowers In Your Gin Punch
Edible flowers are a great way to take your favorite cocktail to a new level. They’re not just decorative garnishes – as well as looking incredibly pretty, edible flowers will add new dimensions of flavor and texture to your tipple.
But not all flowers should be consumed and can even be dangerous to eat! Even if a plant’s leaf, roots or fruits are edible, it doesn’t mean it’s safe to nibble on their flowers.
Try not to use florist- or supermarket-bought flowers in your food or drinks if possible – they’ve probably been heavily sprayed with pesticides.
Straight from your (or a friend’s) garden or window box, picked from a wildflower field (away from farmland) or from an organic farm shop is best.
Violas are great! These perfect little purple and yellow flowers will definitely catch the eyes of your guests. Violas also have a light floral, sweet flavor.
Nasturtiums are also wonderful. Brightly colored nasturtium blooms will add a gorgeous burst of color to your glass. Both the leaves and the flowers are edible; they have quite a strong, peppery finish that works well with gin.
An Easy Batch Cocktail
This gin punch couldn’t be simpler to whip up, perfect for an easy, crowd-pleasing batch cocktail. Allowing you to mingle with the guests and not be stuck behind the bar!
Just 5 ingredients for the punch (6 if you add the flowers), mix it all up in a big bowl and add ice, 5 minutes and….done!
The flowers are such a nice touch and turn the punch into a real centerpiece, nobody will know this only took you 5 mins – ha!
Top Tips For This Gin Punch
- You can use ginger ale or ginger beer.
- Always taste and adjust as you mix.
- Add some edible flowers as garnish. Make sure you use edible flowers, even if guests aren’t planning to eat them, the flowers are still touching the punch. Use organic flowers, no pesticides for obvious reasons!
- Make sure to stir the punch from time to time, this means the ingredients stay more mixed and don’t settle at the bottom.
Check Out These Other Great Cocktails
Sparkling Vodka Cranberry Punch by Boulder Locavore
Spike Lemonade Recipe by The Foodie Affair
If you have tried this Pineapple and Carrot Gin Punch, then please rate it and let me know how it turned out in the comments below!
PINEAPPLE AND CARROT GIN PUNCH
- 2½ cups pineapple juice
- 2 cups pure carrot juice
- 1 cup lemon juice
- 1 cup gin
- 12 ounces ginger beer, or ginger ale
- 1 Handful Edible flowers, pineapple rings and lemon slices to garnish
- Add all of the ingredient in a punch bowl and stir. Always taste the punch to alter to your preference. Add in the ice and the garnishes.