DRUNK BUNNY Carrot & Dill Cocktail


Yes, another carrot cocktail. But it's Easter, carrots are good for you, the Easter Bunny likes carrots, and they're pretty! And, yes, more egg whites because egg whites make a silky cocktail, create a beautiful foam and, come on, Easter eggs.

Nuff said?


Carrot & Dill

1-1/2 Oz Dill Infused Vodka
1/2 Oz Fresh Lime Juice
3 Oz Fresh Carrot Juice
2 Tablespoons Pasteurized Egg White
1 Tablespoon Honey Ridge Farms Honey Creme Blood Orange*
2 Teaspoons Warm Water
Pinch of Fleur de Sel
Pinch of White Pepper

Garnish: Shaved Baby Carrot Discs, Dill Weed, Lime Twist

Tools: Blender, Cocktail Shaker

8 Ounce Cocktail (Martini)


Infuse the dill into your vodka (vodka infusing instructions here) at lest 8 hours ahead of time. If possible, give your dill vodka a few days to get happy.
Add the water to the honey cream blood orange then nuke for 15 seconds to make a simple syrup. Let this cool.
Chill your glass in the freezer.
Combine the dill vodka, egg white, lime juice, salt, pepper, honey syrup and carrot juice in a blender and whip for 30 seconds to emulsify and and build foam. Transfer to a cocktail shaker, add ice and shake until chilled. Pour into the chilled glass, arrange the carrot discs on the top of the foam, sprinkle some dill weed on top, express the oils from the lime twist over the top, drop in the twist and serve.


* Yes, you've seen me using a lot of Honey Ridge Farm's honey cremes lately! They sent me some samples and I fell in love! For natural, healthy sweeteners in cocktails these are  -  pardon the pun - the Bees Knees! And the blood orange I used here almost never made it into any cocktail, I couldn't keep my fingers out of the honey jar and had slurped half the container away in less than two days.

Updated 4-2019

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