“It’s basically a Ramos Gin Fizz with carrot juice and grassy spirits,” says Annie Williams Pierce of this dessert-like creation inspired by a carrot pudding topped with a mousse made from the carrot greens served by a beloved local food truck. Cachaça and wheat vodka comprise the earthy component representative of the carrot greens, while a house-made spiced syrup featuring coriander seeds, allspice and cloves complements fresh carrot juice; Fever-Tree Bitter Lemon soda stands in for the expected soda water for an extra bright finish.
- 3/4 ounce cachaça, preferably Avuá Prata Cachaça
- 1/2 ounce vodka, preferably Grey Goose Vodka
- 1/2 ounce carrot juice
- 1/2 ounce lemon juice
- 1 egg white
- 1/2 ounce spiced syrup (see Editor’s Note)
- 1 ounce heavy cream
- Fever-Tree Bitter Lemon soda
Garnish: makrut lime leaf, powdered coriander
- Add all ingredients except for heavy cream and soda to a cocktail shaker.
- Dry shake vigorously without ice.
- Add heavy cream and two ice cubes and shake until ice is completely gone.
- Pour into a Collins glass.
- Rinse the shaker tin with a bit of bitter lemon soda, and pour it down the spiral of a bar spoon, slowly, to lift the drink.
- Garnish with makrut lime leaf and powdered coriander.
1 cup water
1 cup sugar
12 grams whole coriander seed
10 grams whole allspice berry
6 whole cloves
4 bay leaves
2 1/2 grams Mexican cinnamon bark
Combine all ingredients except the cinnamon and simmer on low for 13 minutes. Add the Mexican cinnamon bark and simmer for another 2 minutes. Remove from heat, let steep for about 5 minutes, then strain through a cheesecloth.