Juicy Carrot Cocktail
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Author:
Rose Previte
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
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.
Make the Carrot Cocktail
Fill a cocktail tin with ice.
Pour in tequila, carrot-apricot base, and lime juice.
Shake vigorously until the outside of the shaker is uncomfortably cold.
Strain into a coupe glass.Sprinkle black lime salt on top and serve.