This recipe works for: Beverage
For the Turmeric Juice
Thoroughly wash the turmeric, ginger, and carrots under cold running water. Slice into thin discs – there is no need to peel or remove the skin.
Transfer to a large, high-speed blender and fill with approximately 6 cups of water. Blend on high speed until smooth and combined, approximately 1 minute.
Transfer the mixture to a medium saucepan and bring to a low boil. Reduce heat to low and simmer for approximately 15 minutes. Remove from heat and stir in the lemon juice and honey. Mix well to combine.
Carefully strain the mixture through a fine-mesh sieve or nut milk bag- a fine-mesh strainer, in this case, will not strain it well enough. Transfer to a jar or bottle and refrigerate until chilled.
For the Cherry Turmeric Painkiller Cocktail
Add the rum, pisco, pineapple juice, and orange juice into a cocktail shaker filled with ice. Shake well.
Fill a highball glass with ice.
Bottom layer: Add 1.5 ounces (3 tablespoons) of Royal Harvest Bordeaux Maraschino Cherry juice (from the jar) directly into the bottom of your glass.
Middle layer: Slowly pour 2 ounces (4 tablespoons) of your homemade turmeric juice over an inverted spoon OR large ice cube. Doing this slowly and carefully will help prevent the two layers from mixing completely.
Top layer: Using the same method that you used to add the middle layer, gently add the shaken rum, pisco, pineapple juice, and orange juice.
Garnish with additional Royal Harvest Bordeaux Maraschino Cherries and fresh pineapple wedges. Enjoy!