Taproot Sour

   I’ve been messing around with carrots a lot recently and find they mix excitedly well when used properly.  Carrots are second only to beets in sugar content and can easily be used behind the bar in a number of ways.  You can juice them, or buy high quality carrot juice at the store although I find that a carrot syrup of some sort is a great way to experiment with your own carrot cocktails.  Carrots work beautifully with gin, (especially genever), unaged rums and grape based spirits like brandy and pisco.

       Taproot Sour
       11/2 oz light rum (I used Cruzan)
       11/2 oz Carrot Simple Syrup
       1/2 oz fresh lemon juice
       2 dashes orange bitters (I used the “softer” fee brothers)
       1 or 2 basil leaves
       Combine all into a cocktail shaker and shake.  Double strain into a cocktail glass, garnish basil leaf and black pepper.

       Carrot Simple Syrup
       1 cup water
       1 cup cane sugar
       1 cup minced carrots
       2 oz of vodka (brings the alcohol content close to 20%, easily enough to preserve for 2 to 4 weeks.)
       One large carrot should be close to a cup, use a cheese grater or food processor to mince.  Bring the water to a boil or close to it, remove from heat and add sugar.  Once dissolved add the minced carrots and let cool.  Cover with food film and let sit in the refrigerator over night.  Strain through a strainer using a spoon or cheese cloth to squeeze out as much liquid as possible.  Pour into a nice capable bottle and enjoy for about a month before it won’t be usable.

   I’ve served this to unsuspecting customers and even chefs with fantastic feedback.  Try adding ginger, raisins, brown sugar and/or herbs to your carrot simple syrup.  Hope everyone had a good repeal day; I’m still recovering from mine…

By: Mark Sexauer