Recipe courtesy Bob Peters, head mixologist, The Punch Room at The Ritz-Carlton, Charlotte, NC
Now that carrots no longer have cocktail shock value, bartenders are working with different seasonal root vegetables: notably, the humble parsnip. Once juiced, its mildly sweet, slightly earthy flavor profile “screams autumn,” according to The Punch Room’s Bob Peters. Pair it with the Candied Sweet Potato Sidecar for a delightful vegetarian affair.
- One halved orange
- 2 ounces vodka, like Tito’s Handmade Vodka
- 1 ounce freshly pressed parsnip juice (approximately 2–3 peeled parsnips)
- ½ ounce ginger liqueur, like such as Domaine de Canton
- ¼ ounce honey (optional)
- Freshly grated nutmeg, for garnish
Place the orange in a cocktail shaker and muddle, extracting as much juice as possible. Add vodka, parsnip juice, ginger liqueur and honey (if desired). Dry shake (vigorously and without ice) for 10 – 15 seconds, then add ice and shake again to chill. Strain into a chilled coupe or martini glass. Garnish with a sprinkle of nutmeg.