Garden Brunch


Photo by Michael Piazza / Styled by Emmet Kelty

Serves 6

9 ounces gin
12 ounces carrot juice
9 ounces lemon juice
1½ ounces simple syrup
1½ teaspoons turmeric

Combine ingredients in a 32-ounce glass bottle (a milk bottle works perfectly).  When ready to serve, shake bottle and serve over ice. Top with soda or tonic water if you like and garnish with carrot-top greens or parsley. 

This recipe appeared in the Fall 2017 issue.