Carrot-ginger syrup is the star of this NA cocktail: The ginger juice adds a muted spiciness, while the carrot juice provides a light sweetness and stunning color. Making your own fresh-pressed juice will only enhance the flavors. If you're up for the extra work, juice eight large, peeled carrots and one cup fresh chopped ginger and strain the liquid through a fine mesh sieve. With a balanced, pleasing mouthfeel, the Carrot-Ginger Buck is a surefire way to quench your thirst.
Recipe courtesy of Michael Schmitz, owner and beverage director, Progress in Springfield, Missouri
"We live in a very visual age, and I think one of the best details you can add to a zero-proof cocktail is a thoughtful garnish or a custom straw. At Progress, we see nonalcoholic cocktails as almost sacred and we love to make sure the final product pops." –Michael Schmitz
Serves | 1 |
- 1 cup fresh carrot juice
- ¼ cup fresh ginger juice
- 2½ cups agave syrup
Dried Lime Garnish
- 1 lime
- 1 oz carrot-ginger syrup (recipe follows)
- 1 oz fresh lemon juice
- 2 dashes Fee Brothers Old Fashion Aromatic Bitters
- sparkling mineral water (Topo Chico is recommended, but Perrier works, too.)
- dried lime wheel, for garnish (recipe follows)
| Preparation - Carrot-Ginger Syrup | In a bowl, combine all ingredients and mix thoroughly. Store in an airtight container and refrigerate for up to one month.
| Preparation - Dried Lime Garnish | Preheat oven to 200°F. Line a baking sheet with a wire rack. Cut lime in ¼-inch-thick wheels and spread out in a single layer on wire rack. Place baking sheet in oven and bake for 2 to 3 hours, or until limes are crispy. Remove from oven and let cool. Store in a zip-close freezer bag for up to 1 year.
| Preparation - Carrot-Ginger Buck | Combine syrup, lemon juice and bitters in a highball glass; stir to combine. Add ice to glass until it reaches the top. Top off with sparkling water and gently stir to combine so as not to disturb bubbles too much. Garnish with dried lime.