• caledoniawright

14 Carrot Gold

Using savoury flavours in cocktails can be intimidating, but for me, it's an element that I add to almost every drink. It's an unexpected ingredient that, if balanced correctly, will give depth to a cocktail. Carrots, for example, have a spectrum of flavours ranging from raw and earthy, to cooked and sweet. To achieve a fresh and bitter taste, I juice the whole carrot and use it in a cocktail with gin, Fino sherry and absinthe. Mashed and strained sous-vide carrots have a sweeter flavour and a syrupy texture and are lovely in drinks with aged spirits such as bourbon or tequila. I've even made my own carrot vermouth! When in doubt, I draw inspiration from Karen Page and Andrew Dornenburg's The Flavour Bible.