I feel I’m just a little obsessive about carrots in cocktails. I spotted that sounds completely odd. But it surely’s true, carrots are each candy and savory, their excessive sugar content material permits them to be caramelized, and being a root vegetable nonetheless provides them an inherent earthiness which works so properly with spirits.

I picked up this single barrel Rhum Agricole at The Gray Hen in Phoenix. Higher recognized for his or her huge whiskey choice, in addition they have another gems and this St. George’s is unquestionably one of many treasures. Whereas I principally drink it neat I made a decision to make a cocktail for a particular good friend visiting.

The caramelized carrot ginger syrup is a favourite of mine. It has a lot of recent ginger and demerera added to recent natural carrot juice simmering for a pair hours to caramelize.

The carrot, ginger, lemon, falernum, pineapple & Jamaican bitters make for a wealthy but tikiesque cocktail.

Agricole You Betty

• 1 oz Plantation Pineapple Rum

• 1 oz St. George Agricole Rum Barrel #14

• .75 oz Housemade Carrot-Ginger syrup

• .25 oz do-it-yourself Falernum

• .25 oz lemon juice

• 3 dashes Bittercube Jamaican No.1 Bitters

Place all of the substances right into a shaker and shake till chilled. Pressure and serve in a coupe glass.

The carrot-ginger syrup recipe is on a earlier publish. Use this hyperlink to search out it. If the title has you questioning it comes from the 1986 hit track by Paul Simon “Name Me Al” (you may name me Betty).