Spontaneity is the spice of life, Boozers. We had plans for a fascinating foray into the world of fresh turmeric this week, but ended up with several pounds of fresh carrots instead. No matter, we like to go with the flow, and we’ll explore the turmeric next week – so consider yourselves warned. But a boatload of carrots brought us back to one of our favorite Tipples: the Carrot Top.
Carrots make a perfect base for a cocktail, especially in the spring. They have a lovely fresh sweetness and can be infused quickly into a variety of liquors. The color is gorgeous also, so you end up with a cocktail that just makes you happy. And at the end of a long week, what else really matters?
Carrot Top… Revisited
Our first exploration into carrot-infused liquor centered on rye whiskey, but it works equally well with vodka (as discovered by Boozed+Infused), and we’ve chosen today to match it with a sunny gin from Catoctin Creek Distilling Company. Yes, you really can do a quick infusion in just a couple of hours – we think it creates a really fresh flavor, as the gin is just kissed by the carrots, giving it a lighter, less earthy, quality.
to make the infused gin:
1 fresh carrot, grated
1/2 cup gin
1-inch chunk fresh ginger
1 teaspoon lavender honey
Place all ingredients in a jar and stir well. Cover and set aside for a couple of hours, then strain. Will keep for up to weeks.
to make a lovely and refreshing cocktail:
2 ounces carrot-infused gin
1 ounce ginger juice (often found at health food stores)
2 ounces chilled tonic water
wedge of fresh lemon
Put first three ingredients in a tall glass filled with ice, stir briskly, and garnish with lemon.