Carrot Brunch Cocktail (Print Version)
# Ingredients:
→ Pimenton Salt Rim
01 -
1 tablespoon smoked sweet paprika
02 -
1 tablespoon salt
03 -
1/2 tablespoon cayenne pepper
→ Cocktail
04 -
1 1/2 ounces aquavit or vodka
05 -
3 ounces carrot juice
06 -
1/2 ounce honey syrup (equal parts honey and hot water)
07 -
1/2 ounce fresh lemon juice
08 -
1 teaspoon caper brine
09 -
1 teaspoon Crystal hot sauce (or to taste)
→ Garnish
10 -
Parsley sprig
# Instructions:
01 -
In a small bowl, mix together the smoked sweet paprika, salt, and cayenne pepper. Pour some of the mixture onto a small plate. Take a Collins glass and moisten the rim with a lemon wedge, then dip the rim into the spice mixture to coat it evenly.
02 -
Fill the rimmed Collins glass with ice cubes, leaving a little room at the top for the cocktail ingredients.
03 -
Pour the aquavit (or vodka), carrot juice, honey syrup, fresh lemon juice, caper brine, and hot sauce directly into the prepared glass.
04 -
Stir the ingredients together gently with a bar spoon until well combined and chilled. Add more ice if needed to fill the glass.
05 -
Garnish with a sprig of parsley, positioning it to resemble carrot tops. Add additional garnishes like pickled vegetables or olives if desired. Serve immediately while cold and fresh.
# Notes:
01 -
The pimenton salt rim mixture makes enough for about 12 cocktails and can be stored in an airtight container.
02 -
For the best flavor, use fresh carrot juice rather than bottled.
03 -
Adjust the hot sauce to your preferred level of spiciness.