This vibrant gin-based cocktail from the oldsters at Everdene Bar at Virgin Inns is ideal for the spring holidays.
Carrots, Rabbits, & Diamonds
- 1 ½ oz. Gin Tanqueray 10
- 2 ½ oz. Carrot juice Bolthouse
- ¾ oz. Lemon juice
- ¾ oz. Carraway/fennel easy syrup*
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Add all elements right into a shaker full of ice.
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Shake for about 6 to eight seconds.
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Pressure right into a highball glass full of ice.
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Garnish with a carrot ribbon, carrot fronds and cumin seeds.
*For Carraway/fennel syrup: Add in a pot, 1 cup of water with 1 teaspoon of carraway seeds and 1/2 teaspoon of fennel seeds. Let it brew for a couple of minutes. Pressure out the seeds and measure out the combination quantity. Add in the identical quantity of sugar because the combination into the combination. When the sugar is dissolved, the syrup is prepared.
The mixologists at Everdene Bar at Virgin Inns created this recipe.
The mixologists at Everdene Bar at Virgin Inns created this recipe.
