Carrot Shrub

Geremy Alexander | Brooklyn, New York

At Eavesdrop, a Brooklyn listening bar, a lineup of nonalcoholic cocktails star alongside full-proof offerings. The Carrot Shrub is a savory, tangy N/A highball. Here, carrot and apple juice provide an earthy, fruity backbone, while rice vinegar and alcohol-free mirin add an acidic pop.

Ingredients

Serving: 1

  • 1 1/4 ounces carrot juice
  • 1 1/4 ounces carrot juice
  • 1 ounce Fuji apple juice
  • 1 ounce Fuji apple juice
  • 1/2 ounce rice vinegar
  • 1/2 ounce rice vinegar
  • 1/4 ounce alcohol-free mirin or honey syrup (2:1, honey to water)
  • 1/4 ounce alcohol-free mirin or honey syrup (2:1, honey to water)
  • soda water, to top
  • soda water, to top

Garnish: quick-pickled baby carrot (see Editor’s Note)

Directions
  1. Add the first four ingredients to a glass with ice.
  2. Top with soda water.
  3. Garnish with a quick-pickled baby carrot.
Editor's Note

Quick-Pickled Baby Carrots
1 cup rice vinegar
3/4 cup sugar
3/4 cup water
4 teaspoons kosher salt
2 teaspoons sesame seeds
1 teaspoon black pepper
1/2 teaspoon white pepper
very small carrots, cut in half lengthwise or into batons

Add all ingredients except carrots to a nonreactive container. Add as many carrots as will fit while still being submerged. Let carrots pickle for at least 2 hours.