peter cottontail’s carrot patch cooler
This cocktail is the sweetest introduction to spring there ever was.
Florida is proceeding to tease us with a small dose of wintry extra innings. The next week seems glorious enough for many an outdoor activity and I almost think I should revamp some kind of cozy cocktail for the occasion. However, since I’d imagine a good deal of those not living in atmospheric hell dream of spring, I wanted to give you something to cheer about in the form of vodka.
Carrot juice stars as the surprise guest in this festive drink. Paired with the ginger in the syrup and the beer, and with the addition of muddled pineapple, the carrot is hardly detectable so you won’t think you’re nibbling a garden rather than consuming alcohol. J had no idea I used carrot until I told him. Instead, the citrusy flavors bounce onto your tongue and the carrot leaves just a hint of interest as well as a gorgeous orange hue in the glass.
As with many of my cocktails, a bit of time to make a simple syrup is required, but I heated it up while I cooked the rest of my lunch on the day of testing so multitasking is more than possible. Ginger, sugar, water, low stovetop heat, boom, syrup. You can double or treble of however-le depending on the amount of beverages you require.
I chose to crush my ice in a blender before pouring the shaken cocktail into the glass for a more aesthetic effect, but regular ice cubes are fine so don’t think you have to whip out the blades to create a tasty concoction. I love garnishing my drinks, though, and recommend you do the same especially if hosting any family for Easter dinner. Or just to impress a significant other or a roommate and look extra professional.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
More fruity, fresh spring cocktails:
Ingredients
- 1/4 cup pineapple chunks
- 2-3 tbsp ginger syrup (recipe below)
- 1/2 oz lemon juice
- 2 oz vodka
- 1/3 cup 100% carrot juice
- ginger beer, to top
ginger syrup
- 1 tbsp fresh grated ginger
- 1/2 cup sugar
- 1/2 cup water
Instructions
- To make the syrup, heat ginger, sugar, and water in a small saucepan over medium heat for about 5 minutes until sugar dissolves. Strain into an airtight container to cool. Any leftover syrup keeps in the fridge for up to a week.
- In the bottom of a shaker, muddle pineapple to release the juices. Pour in ginger syrup, lemon juice, vodka, and carrot juice. Add ice and shake it like you mean it, then strain over ice into a glass. Top with desired amount of ginger beer. Garnish with parsley sprigs, chamomile, and a lemon wheel.
