Carrot Bee’s Knees

This zesty carrot cocktail, with honey, dry gin and lemon juice brings a fresh flavor to any cocktail menu.

Carrot Bee’s Knees


  • 1.5oz

    Tanqueray No.10 Gin

  • 0.75oz

    Lemon juice

  • 0.5oz

    Acidified carrot syrup*

  • 0.25oz

    Honey syrup**

  • 1

    Carrot Leaves or Lemon Peel garnish

0 units of alcohol per serve


  • 1


  • 1


  • 1




  • Method
    1. Add all ingredients to a cocktail shaker with ice.
    2. Shake vigorously, then strain up into a chilled coupe glass and garnish.

    *Acidified carrot syrup

    For bars or restaurants with a juicer—a great piece of equipment for juice-forward brunch cocktails and no-ABV serves—juicing fresh, in-season carrots and creating a syrup with them is a perfect way to use this hearty root vegetable. The addition of citric. acid powder elevates the flavor and increases the shelf life.


    • 1-part fresh carrot juice
    • 1- part sugar
    • 1% citric acid powder (to the weight of the final syrup)


    1. Combine the juice and sugar in a saucepan over low heat.
    2. Once the sugar has dissolved, weigh the container that the syrup will be stored in on a scale, then tare to zero.
    3. Add the liquid to the container on the scale to calculate its weight in grams, then add 1% citric acid powder to the weight of the syrup.
    4. Store for up to 2-3 weeks.

    **Honey syrup: Mix one part water with one part honey.