orange cocktail with edible flower garnish
Coconut Fat Washed Mezcal, Carrot, Ginger Sour by Joshua Allbritton of Terrain Cafe
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INGREDIENTS

  • 2 oz coconut fat washed mezcal
  • 2 oz fresh carrot juice
  • .5 oz fresh lemon juice
  • .5 oz ginger liqueur 
  • .5 Nonino Amaro

FAT WASHED MEZCAL INSTRUCTIONS

"Fat washing" is a process whereby you infuse a spirit with the flavors of a fat or an oil by putting, say for example, bone marrow or olive oil, or in our case, coconut oil, into a spirit, letting it infuse, then freezing the whole thing causing the fat or oil to solidify, making it easy to pour off the still-in-liquid-form flavor-infused spirit

CARROT JUICE INSTRUCTIONS

  1. Wash and peel carrots.
  2. Throw them in a blender or juicer with just enough water to get them started blending.
  3. Strain juice.
  4. Voila, you've got carrot juice

INSTRUCTIONS

  1. Pour ingredients into a shaker.
  2. Shake. 
  3. Enjoy!

We infused our ice with butterflower pea flower to give it a blue / purple hue and froze edible flowers in the ice molds for no reason other than it looked awesome and garnished the cocktail with an edible flower from Terrain in Westport, CT.

Video editing help by @k.lizzie

 

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