Juicy Carrot Cocktail

Name: Juicy Carrot Cocktail
Ingredients: 2 ounces tequila, such as Pueblo Viejo; 2 ounces Carrot-Apricot Base; ¾ ounce fresh lime juice; Garnish: Black Lime Salt; 8 ounces carrot juice (from 8 to 10 medium carrots); 8 ounces apricot liqueur, such as Bitter Truth; 1⅓ ounces simple syrup; 2 tablespoons ground dried black lime*; ¼ cup flaky sea salt (such as Maldon); 1 tablespoon sugar

March 05 2024, by Amber Chase, 1 min reading time

This bright and zesty cocktail from Rose Previte’s debut cookbook, Maydan: Recipes from Lebanon and Beyond, is a surefire way to get your daily dose of vegetables. Mixing the subtle sweetness of apricot with the earthy flavors of carrot and the zing of tequila is the winter cocktail combination you didn’t know you were missing.

Juicy Carrot Cocktail

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Ingredients

2 ounces tequila, such as Pueblo Viejo
2 ounces Carrot-Apricot Base
¾ ounce fresh lime juice
Garnish: Black Lime Salt

Carrot-Apricot Base

8 ounces carrot juice (from 8 to 10 medium carrots)
8 ounces apricot liqueur, such as Bitter Truth
1⅓ ounces simple syrup

Black Lime Salt

2 tablespoons ground dried black lime*
¼ cup flaky sea salt (such as Maldon)
1 tablespoon sugar

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Directions

Make Carrot-Apricot Base

Combine all ingredients in a bottle or jar with a lid.
Cover and shake to combine.
Refrigerate up to 1 week. (Makes 8 cocktails)

Make the Black Lime Salt

In a skillet over medium heat, lightly toast dried black lime until fragrant, about 1 minute.
Transfer to a small bowl.Add flaky salt and sugar and use a fork to stir until well blended.
Spread mixture on a rimmed baking sheet and let dry at room temperature for 2 hours.
Store in an airtight container at room temperature.