This recipe for carrot ginger cocktail was inspired by a drink we had at Core by Clare Smyth. She is one of my favourite chefs and I love how you can taste the different ingredients within her creations. We didn’t have the actual recipe, just the list of ingredients. We then decided to make our own version at home during the Covid-19 lockdown when we couldn’t go out.
In this cocktail, the fresh carrot really stands out with the hints of ginger and honey. Unfortunately, we were missing the sweet cicely herb. I was only able to find seeds and not a plant, so we had to leave that out. However, the flavour of this cocktail was delicious, and it was fairly easy. The cicely would add a more complex flavour. It is described as anise seed or liquorice, but I also tasted citrus. I think a lemon twist could be a good garnish in the absence of cicely.
Ingredients
200 ml fresh, chilled carrot juice
50 ml Honey liqueur (mead)
50 ml Ginger wine
4 tsp egg white powder
50 ml water
Ice
Instructions
First, in a shaker, add the egg white powder and the water. Leave to rest for a few minutes. Then shake for a couple of minutes. Next, add the other ingredients and shake for a few more minutes until the mixture becomes frothy. Finally, strain and pour the mixture into two small wine glasses to serve.
Of course if you need more you can double or triple the recipe!
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