Carrot cocktails sometimes end up tasting oddly healthy. But this one from Chad Hauge of Chicago’s Longman & Eagle is just pure fun. It’s salty, bright, smoky, and fresh—the kind of thing that’ll get you dancing. Orange and lime juices give the carrot juice a lift, and leathery mezcal finds its match in a rim of salt and smoked paprika. If you don’t have a bottle of mezcal, you should get some. Liquor store’s closed? Blanco tequila will do.
The One-Bottle Cocktail by Maggie Hoffman
To rim the glass, pour 1/2 ounce of the lime juice onto a small plate. Stir together salt and smoked hot paprika on another small plate. Dip a rocks glass first into the lime juice, then dip and roll it in the paprika mixture. Set aside.
Combine mezcal, agave syrup, carrot juice, orange juice, and remaining 3/4 ounce lime juice in a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 12 seconds. Fill the rimmed glass with ice and double-strain the cocktail into it.
1:1 AGAVE SYRUP Mix one part (say, 1 ounce) agave nectar with one part (again, 1 ounce) hot water and stir until dissolved.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.