This vibrant gin-based cocktail from the folks at Everdene at Virgin Hotels is perfect for the spring holidays.
Carrots, Rabbits, & Diamonds
Ingredients
- 1 ½ oz. Gin Tanqueray 10
- 2 ½ oz. Carrot juice Bolthouse
- ¾ oz. Lemon juice
- ¾ oz. Carraway/fennel simple syrup*
Instructions
- Add all ingredients into a shaker filled with ice.
- Shake for about 6 to 8 seconds.
- Strain into a highball glass filled with ice.
- Garnish with a carrot ribbon, carrot fronds and cumin seeds.
Notes
*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 few minutes. Strain out the seeds and measure out the mixture volume. Add in the same amount of sugar as the mixture into the mixture. When the sugar is dissolved, the syrup is ready.
The mixologists at Everdene Bar at Virgin Hotels created this recipe.
