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18-Carrot Gold Spring Cocktail
The brunch tipple that will top your bar go-tos this spring! “18-Carrot Gold” Spring Cocktail is a drink that combines the soothing properties of fennel, honey, and ginger with bright notes of citrus and the earthy rehydrating, refreshing properties of carrot juice or carrot kombucha. The gin is introduced to add a subtle herbal undertone to the palate while Goldwasser Danzig Liqueur elevates the herbal notes and adds bling with gold flakes.
Prep Time: 8 minutes
Cook Time: 10 minutes for Blood Orange Honey Syrup
Yield: 1; 8-ounce
Serves: 1
Glassware: 8-ounce rocks glass
Ingredients
cocktail:
- 5 fronds fresh fennel tops
- 1 slice (length of thumb) fresh ginger, peeled
- 2 ounces London Dry Gin
- ½ ounce Goldwasser Danzig Liqueur or substitute 2 dashes of Dashfire Mission Fig & Fennel Bitters
- ½ ounce lemon juice
- 2 oz fresh carrot juice, or for more of a spicy zing, substitute carrot ginger Kombucha
- ½ ounce blood orange honey syrup, recipe below
Optional Garnish:
- Dehydrated blood orange wheel
- Fresh carrot or fennel fronds
- Candied ginger
Directions
Muddle fennel, ginger, and blood orange honey syrup in a cocktail shaker. Add gin, lemon juice, and bitters. Add ice and shake until the cocktail shaker becomes frosty. Add the carrot juice or Kombucha and stir until well chilled.
Strain into a rocks glass with fresh ice and garnish with dehydrated blood orange, fresh carrot or fennel fronds, and/or candied ginger.
Blood Orange Honey Syrup:
In a small pan set to medium-high, heat a 2:1 ratio of honey to blood orange juice. Warm on the stove until it comes to a boil, stirring to combine.
Rad Tip:
Dehydrate your own oranges for garnish. Wash and dry oranges and then slice very thin. Lay them flat on a baking sheet lined with parchment paper or a not-slip silicone mat. Dehydrate in the oven at 200° F for 3 hours, flipping halfway through for best results.
