Carrot and Pineapple Punch

2 cups NOLET’S Silver Gin
2 cups Carrot Juice
2 cups Pineapple Juice
1/2 cup Lemon Juice
1 tsp. Fresh Grated Ginger
2 cups Ginger Beer

Mix all ingredients together in a punch bowl and stir gently. Add ice and garnish with edible flowers and citrus wheels.
Make ahead: freeze an ice mold adding citrus fruit or edible flowers.
Makes 8-10 cocktails.