Carrot Bee’s Knees
This zesty carrot cocktail, with honey, dry gin and lemon juice brings a fresh flavour to any cocktail menu.
Serves:
Ingredients
60ml Tanqueray No.10 Gin
22ml Lemon juice
15ml Acidified carrot syrup*
7.5ml Honey syrup**
1 Carrot Leaves or Lemon Peel garnish
Equipment
1 Shaker
1 Strainer
1 Coupe
method
Add all ingredients to a cocktail shaker with ice.
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 flavour and increases the shelf life.
Ingredients:
1-part fresh carrot juice
1- part sugar
1% citric acid powder (to the weight of the final syrup)
Method:
Combine the juice and sugar in a saucepan over low heat.
Once the sugar has dissolved, weigh the container that the syrup will be stored in on a scale, then tare to zero.
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.
Store for up to 2-3 weeks.
**Honey syrup: Mix one part water with one part honey.
Alcohol content
20.38g per serve.
