Coconut cream lends a velvety sweetness to this carrot cocktail from Bitter & Twisted in Phoenix.
1½ oz. vodka (Hajizadeh-Amini uses Zubrowka)
½ oz. ginger syrup
½ oz. fresh lime juice
¾ oz. coconut cream
1½ oz. carrot juice
Splash of water
Tools: swizzle stick
Glass: pilsner glass
Garnish: mint bouquet and carrot peels
In a pilsner glass, combine all the ingredients and fill halfway with crushed ice. Swizzle together. Top with more crushed ice and garnish.
Piroose Hajizadeh-Amini, Bitter & Twisted Cocktail Parlour, Phoenix
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