Grin & Carrot, A Savory Cocktail Recipe

Gin, meet your vegetables. This cocktail gets its creamy body from fresh carrot juice, while caraway adds a savory note and vermouth ties it all together.
Photo by Katrin Björk

Sure, Sonoma is best known for vineyards, but this vibrantly hued cocktail also hails from wine country.

Duke’s, which opened last June in Healdsburg, California, uses local produce in its drinks. That makes sense, as its co-founder Tara Heffernon, a botanist, grows many of the herbs and edible flowers the bar uses. She also has an orchard and vineyard that supply ingredients. The ownership team of Heffernon and mixologist Scott Beattie worked together at SpoonBar, another Healdsburg spot and a pioneer in the California cocktail scene that specialized in fresh fruit infusions.

The drink showcases and—according to the bar’s third co-founder, Laura Sanfilippo—was inspired by a local barrel-aged gin with a “creamy texture” that pairs well with carrot juice and spice. (The drink can be made with unaged gin, too.) A particularly nutty vermouth made by a local producer pulls the drink together.

“We’re obsessed with vermouth,” says Sanfilippo. “It’s our salt. It’s our bitters. It harmonizes. We pretty much feature it in all of our cocktails, even if it’s not listed.”

The Night Vision Cocktail

Courtesy Tara Heffernon and Laura Sanfilippo, co-founders, Duke’s, Healdsburg, California

Ingredients
  • 4–5 caraway seeds
  • 1½ ounces Spirit Works Barrel Gin
  • 1 ounce carrot syrup (recipe below)
  • ½ ounce lemon juice
  • ¼ ounce Sutton Cellars Brown Label dry vermouth
  • Fennel frond or carrot top with leaves, for garnish
Directions

In a cocktail shaker, use a muddler to crack the caraway seeds. Add remaining ingredients (except garnish) and ice. Shake well, and double-strain into a coupe glass. Add garnishes.

Color-Changing Daikon Radish Gimlet
Carrot Syrup Ingredients
  • 4 ounces fresh carrot juice
  • 2 ounces simple syrup (1 part water to 1 part sugar)
Carrot Syrup Directions

Stir together carrot juice and simple syrup. Use immediately. Makes enough for 6 cocktails.

Published on March 2, 2017
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, coming fall 2016) as well as Cocktails for a Crowd (Chronicle Books, 2013).   Email: spirits@wineenthusiast.net



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