Mixologist Jason Van Auken has brought a farm-to-table sensibility to the bar at the tony Immigrant Restaurant at Wisconsin's Kohler resort. The bright orange Carrot 43, our favorite of his drinks, is so-named for the number of versions he went through in pursuit of the perfect recipe. It pairs cucumber-and-rose-scented Hendricks gin with fresh carrot, lemon, and orange juices. Sipping it is like grazing in a garden, only boozier.
Ingredients
- 1 1⁄4 oz. Hendricks gin
- 3⁄4 oz. triple sec
- 1 oz. fresh orange juice
- 1⁄2 oz. fresh carrot juice
- 1⁄2 oz. fresh lemon juice
- 1⁄2 oz. simple syrup
- Cucumber slices, for garnish
Instructions
Step 1
Combine gin, triple sec, juices, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a martini glass. Garnish with cucumber slices.
- Combine gin, triple sec, juices, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a martini glass. Garnish with cucumber slices.
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