Next in the Spring Cocktails series is the Carrot Top, a cocktail combining the botanicals of the gin with a seasonal ingredient.
At first glance, the Carrot Top cocktail may seem too healthy. Carrot and turmeric along with ginger and citrus give it the appearance of a detox or breakfast juice rather an alcoholic beverage but this drink packs a punch. Granted, some of the ingredients have health benefits. Carrots are good source of beta carotene, turmeric has natural anti-inflammatory properties, and ginger is known for relieving digestive problems. But let’s not kid ourselves, we’re talking about a cocktail.
We’ve featured carrots in cocktails before such as the tequila-based What’s Up Doc. The Carrot Top Cocktail makes use of the season’s new Dutch carrots which tend to be a little sweeter.
To make the drink, first juice the carrot and with a small piece of fresh turmeric or you can use powdered turmeric. Either way, turmeric is also known to stain hands and anything else it comes in contact with so use with care.
It’s always best to use a juicer for the carrots and turmeric but in case you don’t have one, the vegetables can be pulverised in a blender with a splash of water if need be, then fine strained by pressing the pulp into the strainer to extract as much liquid as possible.
Carrot Top Cocktail Recipe
- 45 ml gin
- 30 ml fresh carrot juice with fresh turmeric
- 10 ml ginger syrup
- 15 ml lemon juice
Glassware: rocks glass
Garnish: carrot top
Add all ingredients to a cocktail shaker with ice and shake hard until very cold. Strain into a rocks glass with ice cubes and garnish with a carrot top.
To make the ginger syrup, heat equal parts (1/4 cup) water and white sugar with a slice of ginger until the sugar is dissolved. Press down on the ginger to extract some of the juice. Strain and store in the fridge until ready to use.
Other Cocktails in the Spring Cocktails series: Snap To It
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