Recipe + Photo | 10th Kitchen
I have to admit I'm a little skeptical of carrots in my cocktail but it is the "sweeter" vegetable that I can convince myself that it's pretty genius idea for a cocktail...and not to mention a little bourbon never hurt.
Frank the Rabbit Cocktail
2 ounces fresh carrot juice
2 ounces bourbon (Four Roses used here)
1 ounce fresh lemon juice
3/4 ounce toasted cumin simple syrup (2 tablespoons cumin seeds, 1 cup sugar, 1 cup water)
1/4 ounce Montenegro amaro
1 egg white
A few dashes orange bitters
Freshly ground toasted cumin
Combine all ingredients except for orange bitters and ground toasted cumin in cocktail shaker. Close and dry shake (without ice) until combined, then add a handful of ice and shake well for a solid minute or so. Double strain into a chilled cocktail glass and top with orange bitters and toasted cumin.
(For Cumin Simple Syrup)
In a medium saucepan, heat cumin seeds over medium heat, shaking pan frequently so they don't burn, until toasted and fragrant (30 seconds to a minute). Add sugar and water and bring to a simmer, then lower heat and simmer for 25-30 minutes, until bubbly and thickened. Remove from heat, cover, and steep for about an hour before straining, discarding seeds, and transferring to an airtight container to chill.