Behind Mrs. Samuel Fruit Punch (the one everyone asks about)

Every week someone messages us asking for the recipe. We'll tell you most of it.

What's in it

• Pineapple (the base, about 40%)
• Watermelon (for body, about 25%)
• A small amount of carrot (for colour and sweetness)
• Orange (for the citrus lift)
• Beetroot (for that deep crimson)
• A house seasoning we're not telling you about

That last bullet is the one that took us six months to land on, and it's why "Mrs. Samuel Fruit Punch" is on the bottle. It's not chilli, not vinegar, not anything weird — but it's the difference between "fruit cocktail" and "fruit punch."

Why this combination

The trick with a punch is that no single fruit should dominate. Pineapple by itself is too sharp. Watermelon is too soft. Carrot is too earthy. Orange is too one-note. Each one cancels a weakness of another. When the proportions are right, you stop tasting individual fruits and start tasting "punch."

The colour

People assume it's beetroot doing the work. Beetroot is in there, but the deep red comes more from watermelon + the sugars caramelising slightly during the press. (Cold-press is "cold" but not refrigerated; there's still some warmth from the fruit itself.)

How to drink it

Cold, in a tall glass, no ice. Ice dilutes it within a minute and the punch loses its punch.

If you want to make a cocktail with it: half punch, half tonic, a squeeze of lime. We're not going to lie — it works.

Want the seasoning?

Buy 100 bottles in one order and we'll throw in a small jar.