
From Imbibe Magazine·View original →
Add all the ingredients to a shaker with ice. Shake and double strain into the glass. Garnish. Sour Carrot JuiceAdd 3/4 oz. of fresh carrot juice and 1/2 oz. of fresh lime juice to a shaker and shake until combined. Roasted Carrot PuréeChop 1 medium carrot and toss with 1/2 teaspoon of paprika, then bake or airfry until roasted and soft. Add the roasted carrot to a blender or food processor with a splash of mead (or a dessert wine like moscato or Sauternes) and a generous pinch of sugar. Blend to combine.