Carrot Bee’s Knees

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 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:

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.