Juicy Carrot Cocktail

Rose Previte
A carrot juice cocktail

Ingredients

  • 2 ounces tequila, such as Pueblo Viejo
  • 2 ounces Carrot-Apricot Base
  • ¾ ounce fresh lime juice
  • Garnish: Black Lime Salt

Carrot-Apricot Base

  • 8 ounces carrot juice (from 8 to 10 medium carrots)
  • 8 ounces apricot liqueur, such as Bitter Truth
  • 1⅓ ounces simple syrup

Black Lime Salt

  • 2 tablespoons ground dried black lime*
  • ¼ cup flaky sea salt (such as Maldon)
  • 1 tablespoon sugar

Directions

    Make Carrot-Apricot Base

    1. Combine all ingredients in a bottle or jar with a lid.
    2. Cover and shake to combine.
    3. Refrigerate up to 1 week. (Makes 8 cocktails)

    Make the Black Lime Salt

    1. In a skillet over medium heat, lightly toast dried black lime until fragrant, about 1 minute.
    2. Transfer to a small bowl.Add flaky salt and sugar and use a fork to stir until well blended.
    3. Spread mixture on a rimmed baking sheet and let dry at room temperature for 2 hours.
    4. Store in an airtight container at room temperature.

    Make the Carrot Cocktail

    1. Fill a cocktail tin with ice.
    2. Pour in tequila, carrot-apricot base, and lime juice.
    3. Shake vigorously until the outside of the shaker is uncomfortably cold.
    4. Strain into a coupe glass.Sprinkle black lime salt on top and serve.