Spiced Carrot Sour

Spiced carrot sour.

The new year is a time to restart, reflect and set goals for health and prosperity. Unless your resolution is to swear off spirits in general, there’s no reason to cut a good cocktail out of the mix. Bright and vegetal in profile, this Spiced Carrot Sour is backed by winter spices, almond and a light-bodied Japanese whisky.

Roasting carrots with classic baking spices adds a natural, earthy sweetness, although in a pinch, fresh carrot juice can be substituted.

Orgeat syrup (pronounced or-zhat) is made of almonds, sugar and orange flower. In cocktails, it acts as a sweetener and adds body; you can find it in the mixers section of most liquor stores.

Spiced Carrot Sour

Serves | 1 |

Spiced Carrot Purée (Yields 1 cup)

  • ½ lb carrots, trimmed
  • olive oil spray
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 2 Tbsp granulated sugar
  • 1 pinch salt

Spiced Carrot Sour

  • 1½ oz Japanese whisky
  • 1½ oz spiced carrot purée (recipe below)
  • ¾ oz fresh lemon juice
  • ½ oz orgeat syrup
  • 2 dashes Angostura bitters
  • whole nutmeg, for garnish
  • dried lemon wheel, for garnish

| Preparation – Spiced Carrot Purée | Preheat oven to 350°F.

On a sheet pan, spread out carrots and lightly spray with olive oil. Roast in oven until tender, 20 minutes. Remove and allow to cool. Cut into ½-inch pieces.

In the bowl of a food processor or a blender, combine roasted carrots with remaining ingredients and blend until smooth. Add 2 tablespoons water if needed; consistency should be wet, but not runny.

| Preparation – Spiced Carrot Sour | In a cocktail shaker, combine all ingredients except garnishes and fill with ice. Shake vigorously and strain into a cocktail glass. Grate a little fresh nutmeg over top, garnish with dried lemon wheel and serve.

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Rogan Howitt is beverage director of Good Spirits Co. in Springfield, Missouri.

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