Because we carrot
by Nate Allen
2 oz mezcal
1 oz Cointreau
3 dash Peychauds bitters
2 oz carrot juice
½ lime juiced
1 T salt
1 T sugar
½ t Chile powder
½ t cumin powder
½ tsp cumin seeds
My favorite part of art is the process. With this drink the reader will craft a new experience through ritual and arrival.
In a pan over medium heat toast the cumin seeds by shaking gently in a dry pan until they become aromatic. Quickly turn them out into the shaker. Press on them with a muddler or the handle of a wooden spoon to crack them.
Add mezcal to shaker and swirl for ten seconds.
Toast salt, chile powder, and cumin powder just like you did the seeds. Then pour into a shallow bowl with sugar and mix well.
Fill shaker with ice. Then add Cointreau, carrot juice, and lime. Cap the shaker and shake vigorously while composing a haiku about carrots.
Run a lime wedge around the rim of your glass and rub the rim in the salt mixture. Pour the drink in the glass and celebrate crafting your own immediate future.
This recipe is potentially fancy, involved, and alcoholic but that need not be the case. Alternatively….
Simplify and lower budget
Tequila in place of mezcal
Swap the Cointreau for triple sec and save about $30
If you don’t have a juicer you can buy carrot juice or
Place the mezcal, Cointreau, bitters , lime, cumin, and a chopped carrot in a blender on high for thirty seconds before straining into ice and shaking.
Make it a mocktail and double the carrot content then add a splash of soda to finish