Monday, November 14, 2011


You eat your vegetables? Me neither.

Kidding. In fact, I’ve been so into cooking different veggies lately that thought occurs that they ought to appear in more cocktails. I happen to have a centrifuge-type juicer for doing my own root vegetables and apples and stuff, though if I get lazy, there’s a place five blocks away that sells most of the ones you might expect: carrot, carrot-celery, beet, etc. I get the feeling after cleaning the juicer after carrots that I’ll be headed over to that store soon.

  • 2 oz gold barbados rum
  • 2 oz carrot juice
  • 1/2 oz lime juice
  • 2 dashes Angostura Bitters
  • 1 oz spicy ginger beer (Fever Tree)
Shake all except ginger beer with ice and strain into a double old fashioned. Top with ginger and add fresh ice.

The carrot comes through, nicely accentuated by the spices and the sugar cane from the rum, but keeps the vegetal thing and doesn't get too sweet.


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