Hop Into Easter With This Tequila & Carrot Cocktail Recipe
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Instead of the conventional glass of wine poured while waiting to sit down for Easter dinner, how about a carrot cocktail? This recipe is from Chef Richard Sandoval, proprietor of two haute Mexican restaurants in Manhattan we love: Maya and Tán. The recipe follows, but first: > The different types of Tequila. > All the cocktail holidays. For the very best flavor—if you don’t have a juicer—purchase fresh carrot juice. Otherwise, our favorite brand is R.W. Knudsen (photo #3). Ingredients Per Drink 1. RIM the glass(es). 2. MUDDLE the cucumber coins in a shaker. Add the tequila, lemon juice, carrot juice, and simple syrup. 3. SHAKE and strain into the rimmed rocks glass. Garnish with a cucumber ribbon. Tajín and Sal de Gusano are both popular Mexican seasonings, but they’re quite different in ingredients, flavor, and how they’re traditionally used. Tajín is a chili-lime seasoning blend made with dried chili peppers, dehydrated lime juice, and salt. It’s tangy, citrusy, and mildly spicy and used to: It’s earthy, smoky, and, slightly spicy and used to: These are nice garnishes for savory cocktails, including the Bloody Mary, Gin & Tonic, Martini, Pimm’s Cup, Southside, Tom Collins, and most gin cocktails. Also great for sparkling or still water and spa water. What You Need 1. WASH the cucumber thoroughly, pat dry, and trim the ends off. 2. USE the vegetable peeler or mandoline to slice long, thin ribbons from top to bottom. Apply even pressure to get a full-length strip. If the slices are too floppy, press deeper—but keep the thickness flexible to create the curled ribbon. |
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