After doing two new carrot cocktails for Easter this year, my Carrot Cake Cocktail Part Deux and the Drunk Bunny Carrot and Dill Cocktail, I still had some carrots for juice and a new, cool glass Cane Swizzle Stick from The Swizzle Stick Shop so I just had to do it:
(Makes 2 cocktails)
4 Oz Gubba Silver Rum
2 Oz Spiced Rum
2 Oz Fresh Coconut Water
6 Oz Fresh Carrot Juice
1 Oz Fresh Lemon Juice
1 Tsp Coconut Cream
1 Cup Ice
Garnish: Baby carrots, Lemon Wedge, Cocktail Umbrella, Cane Glass Swizzle Stick, Straw
Tools: Rotary Cutter with NEW small bit (for cutting out the coconut shell), Blender
Glass: Young Coconut Shell or Coconut Shaped Glass
Clean your rotary tool bits with alcohol and dry off. Drill 2 small holes in your coconut at the starting points of where you want your opening to be. Drain the coconut juice out of the coconut. Cut out your coconut opening.
Strain the coconut water through cheesecloth to remove any bits from the drilling, then chill the coconut water.
Rinse the coconut out with clean water and set aside to dry.
Add all the ingredients to your blender and blend until smooth.
Pour into your coconut shell, garnish and serve.
Yes, you can go out and buy a cute coconut looking tiki glass and buy coconut water. However canned coconut water does not have the great nutty, fresh flavor that you get out of a true, young coconut.
Just truth man, Mahalo and Happy Easter!
PLEASE DRINK RESPONSIBLY
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.
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
Glass: 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.
PLEASE DRINK RESPONSIBLY