First Frost: A Carrot Cocktail

Name: First Frost: A Carrot Cocktail
Yield: 10
Cuisine: American

Recipe: Isai Xolapa , Living Room in W Philadelphia , Philadelphia

Photo: Gab Bonghi

November 24, 2025

Even though carrots are available year round, Isai Xolapa, beverage director of W Philadelphia’s Living Room, wanted to celebrate how the veggie can lend an earthy warmth and a natural sweetness to cocktails. He layers the flavors with the slow heat of a homemade honey syrup infused with cloves and jalapeños.

Ingredients

3 oz. carrot juice
2 oz. vodka
1 oz. hot honey-clove syrup

Tools:shaker, strainer
Glass:coupe or rocks
Garnish:sprig of fresh dill

Preparation

Add all of the ingredients to a shaker with ice. Shake vigorously until well chilled. Strain into a chilled coupe or rocks glass over a large ice cube. Garnish.
Hot Honey-Clove SyrupHeat a pan over medium and briefly warm 2 whole cloves until aromatic. Add 2 cups of water, 2 cups of honey, and 1/4 of sliced jalapeño. Stir gently. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and allow to cool completely. Strain out the solids and store the syrup in a sealed container in the fridge for up to one week.
Carrot JuiceBlend 1 cup of fresh peeled carrots with 1 cup of water until smooth. Strain twice for a silky texture and pure flavor.