Bombay/GQ Contest

I was fortunate enough to compete in Las Vegas September 11^th and 12^th for the Bombay Sapphire/GQ Magazine most inspired bartender search.  My carrot, cumin and gin cocktail got me to Vegas but that’s where it stopped.  I wasn’t fortunate enough to compete for the number one spot in Vegas but it was an amazing experience all in all.  The funny thing is that there were not just one, but three carrots drinks in the competition!!  Even though I was butt hurt about that at first it goes to show the direction people are thinking this year behind the bar.  There was not one carrot drink or even carrot garnish last year.  My recipe follows for my Forager cocktail.  It not as much as a nightmare to make as it reads.  Give it a try and play around with the recipe.

The Forager

Pinch (around 25) whole cumin seeds

2 tablespoons (or so) of zested carrot

2 oz Bombay Sapphire Gin

1 oz Lillet Blanc

.75 oz fresh squeezed lemon juice

.75 oz simple syrup 1:1

2 teaspoons egg white

Garnish:

1 sprig of Italian parsley

1 pinch of orange zest

Preparation Instructions:

Muddle whole cumin seeds in a mixing glass until broken.  Combine the rest of the ingredients and shake very hard to incorporate the carrot flavor and emulsify the egg white.  Double stain into a cocktail glass of choice.

Garnish with a large Italian parsley sprig and a pinch of orange zest.

Recipe By: Mark Sexauer

Advertisement