
Gilding the Lilly
Recipe by Nathaniel Maston
Ingredients:
- 1.5 oz. Harleston Green Scotch
- .5 oz. Nardini Amaro
- .5 oz. Fresh Apple Juice
- .75 oz. Fresh Lemon Juice
- .75 oz. Carrot Syrup*
- dash Smoked Orange Bitters
Preparation: Combine all ingredients into a cocktail shaker, shake and double strain. Serve in chilled flute and garnish.
*Carrot Syrup
Blend 5 carrots in a robo-cope. Over medium heat in pot, add water till the carrot puree is floating, add:
- 2 Cinnamon sticks
- 3 oz. Lemon Juice
- 1 gr Allspice
- 2 gr Cloves
- 1.5 qt. of Granulated Sugar
- Stir till diluted, bring to a boil, and let simmer for 2 hours.
- Take off heat and let chill.
Garnish: Micro Celery Garnish
Glassware: Chilled Flute
Cocktail Inspiration:
This cocktail comes from my love of the fall and winter season! I love the crips nip in the air and the cold dew in the morning, I wanted to created a cocktail that represented my favorite aspect of this season, but can also be enjoy during any other time of the year. It’s a blend of fresh orchard juice and a brilliant color from Harlem carrots. The scotch is its back bone, that combines the depths of flavors together.