When we heard Matthew Biancaniello, bartender at Pot Lobby Bar in Los Angeles, was slinging a drink with hops-infused vodka and, um, carrot juice, we rolled our eyes. Then we sipped it. Savory yet subtly sweet, the mix of veggie juice, acidic lime and earthy hops creates a flavor that literally tastes the way a spring vegetable garden smells. Look out bloody mary, there’s a new brunch drink on the menu.
About the Bar
Part of Roy Choi’s Pot restaurant inside The Line Hotel, Pot Lobby Bar is a must-visit for any cocktail aficionado. Be prepared to have your palate challenged well beyond mere carrot juice, with drinks infused with sea-urchin roe and even a Soju-kimchi mash-up.
- 2 ounces Anchor Distilling Hophead Hop Vodka
- 2 ounces fresh carrot juice
- ¾ ounce fresh lime juice
- ¾ ounce agave syrup
- Pinch of sea salt, for garnish
In a cocktail shaker, combine all the ingredients with ice, except salt. Shake vigorously, and strain into a chilled coupe glass. Garnish with a pinch of sea salt on top.