Carrotene Crusher
Cocktail by Cesar Perez
Ingredients:
1.5oz Mango Shotta
.5oz Dill/bayleaf simple syrup*
1oz Wolfer Estate Verjus
.5oz Carrot-infused Charanda Uruapan**
4ds Fee Brothers Fee Foam
Garnish-Mint bouquet
Preparation:
Shake all ingredients together with ice and strain into double rocks glass. Garnish and enjoy!
*Dill & Bayleaf simple syrup
-Gently boil 500ml water with 3g of bayleaf, 10g of dill seed for 10 minutes
-Strain off solids and blend yield with equal parts cane sugar. ex. 300ml with 300g sugar
**Carrot-infused Charanda Uruapan**
-Take 2 large carrots and peel into thin strips.
Dehydrate or bake on lowest settings until carrots are crispy (my dehydrator was 125F for 8 hours)
-blend 20g carrot chips with 400ml charanda and blend together. allow to rest for 12 hours before use. (do not strain off the carrots)
Garnish:
slapped mint bouquet
Glassware:
double rocks glass
Two-Carrot Chroma
Shooter by Cesar Perez
Ingredients:
.75oz Mango Shotta
.75oz Carrot Juice
.5 Turmeric “Sour Mix”
Preparation:
add all ingredients to a shaker tin set
-add ice and shake until tins begin to get frosty
-strain into shooter glass
-Enjoy!
**Turmeric “Sour Mix”
-Blend together 250g fresh and peeled turmeric root with 500ml water.
-add to a saucepan and add 500ml natural cane sugar and simmer for 10 minutes
-strain off the turmeric root and bottle for next step
Add double the amount fresh lime juice to the yield of the turmeric syrup.
ex. 10 ounces of lime to 5 ounces of tumeric syrup.
Garnish:
none
Glassware:
shooter glass
