Gilding the Lilly

Recipe by Nathaniel Maston


  • 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
  1. Stir till diluted, bring to a boil, and let simmer for 2 hours.
  2. 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.