ELECTRON
ELECTRON
A funky brunch drink that pairs carrot juice with mezcal and pink peppercorn
We learned of this cocktail after Kathleen had a carrot cocktail while out and we found a similar version online. This recipe comes from Tuxedo No. 2.
While carrot juice might represent the biggest name on this billing, the show-stealer in this recipe is ground pink peppercorn: this offbeat ingredient adds a peppery and smoky flavor that pairs perfectly with the earthy-sweet flavor of carrot. Combined with mezcal and lime, the drink begins to look like a smart, short, and sophisticated version of a tequila bloody mary. Whip this drink out for brunch or whenever something salty, smoky, and savory is on the docket. Or reach for this drink when you’ve got some carrot juice and don’t know what to do with it. The beautiful orange hue contrasts with the speckled pink peppercorn for a show stopping appearance that will turn heads in almost any environment.
INGREDIENTS
1 ¾ oz. Mezcal
¾ oz. Carrot juice
¾ oz. Lime juice
½ oz. Cinnamon simple syrup
2 dashes Orange bitters
Garnish with a mix of crushed pink peppercorns and corse salt
TOOLS + GLASSWARE
Shaker
Strainer
Chilled coupe or Nick & Nora glass
PREPARATION
Combine pink peppercorn and salt in a spice grinder and process until fine
Rim cocktail glass with lime juice followed by peppercorn mixture
Combine remaining ingredients with ice and shake for 15 seconds. Strain into a cocktail glass.
