October 11, 2018

Desert Sunset

Carrot cocktails sometimes end up tasting oddly healthy. But this one from Chad Hauge of Chicago’s Longman & Eagle is just pure fun.

pbs6_plus_recipe_desert_sunset_drink_hero The Splendid Table: Desert Sunset (PHOTO: Photo: Kelly Puleio)

Carrot cocktails sometimes end up tasting oddly healthy. But this one from Chad Hauge of Chicago’s Longman & Eagle is just pure fun. It’s salty, bright, smoky, and fresh—the kind of thing that’ll get you dancing. Orange and lime juices give the carrot juice a lift, and leathery mezcal finds its match in a rim of salt and smoked paprika. If you don’t have a bottle of mezcal, you should get some. Liquor store’s closed? Blanco tequila will do.

Ingredients

  • 1 1/4 ounces fresh lime juice, divided
  • 2 teaspoons coarse salt
  • 1/2 teaspoon smoked hot paprika
  • 2 ounces mezcal
  • 1/2 ounce 1:1 agave syrup (recipe follows)
  • 1 ounce fresh carrot juice
  • 1/2 ounce fresh orange juice
  • Salt

Yield: 1 Servings

Directions

  1. To rim the glass, pour 1/2 ounce of the lime juice onto a small plate. Stir together salt and smoked hot paprika on another small plate. Dip a rocks glass first into the lime juice, then dip and roll it in the paprika mixture. Set aside.

  2. Combine mezcal, agave syrup, carrot juice, orange juice, and remaining 3/4 ounce lime juice in a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 12 seconds. Fill the rimmed glass with ice and double-strain the cocktail into it.

  3. 1:1 AGAVE SYRUP Mix one part (say, 1 ounce) agave nectar with one part (again, 1 ounce) hot water and stir until dissolved.

From One-Bottle Cocktail by Maggie Hoffman For more recipes visit The Splendid Table

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