A Carrot Orange Gin Cocktail with Turmeric + Ginger


Easter is tomorrow and it has me thinking of eggs and carrot and all things spring. I have been a lover of fresh juice for many years, a carrot, orange, ginger mix has always been my go to. So I naturally thought — now how to make that into a naughty brunch worthy cocktail, perfect for my gathering on easter Sunday. A simple cocktail, that’s not too sweet.  

Happy Holidays Friends! 





1 Part Gin, pick your fav!

1 Part Freshly Juiced Carrots

*or any store bought fresh carrot juice, trader joes has a couple

1 Large Freshly Squeezed Orange 

1 Tbsp Homemade Ginger Syrup

3-4 sliced pieces of fresh Ginger, muddled

1/4 tsp Turmeric Powder

5 drops of Dram Apothecary Citrus Medica Bitters 

Splash of Seltzer

1 Egg, Whites only

*Garnish with a piece of Candied Ginger

Fresh Ginger Homemade Simple Syrup

2 cup Water

2 cup Sugar  

*you can also make it with one cup and it be a lets sweet, thinner syrup

1 oz. Fresh Ginger, grated or sliced

In a medium saucepan, over high heat bring all ingredients to a boil. I grated my fresh ginger into the mix to help release more flavor, but slicing also works. Once it comes to boil, lower to a simmer for 10-15 minutes, until the mix begins to thicken. Stir occasionally. Taste, and make sure the ginger flavor develops. You can add more if you want it to be more potent. Take off the heat and strain. If you have time you can let it sit with the ginger in it to cool. The flavor will continue to develop. Place in a mason jar and keep tightly secured for up to 1 week. I always throw in a few pieces of ginger into the mason jar.

How to work with raw egg

First you separate the egg white from the yolk, carefully. In order to get that lovely foam in your drink, you need to do a bit of work on the egg white. You may be familiar with shaking a cocktail with ice, but the first step here is called a dry shake—a shake done without ice. Shake for 30 sec, until you see the foam form. Next, Simply add the other ingredients to the cocktail shaker and shake it again, hard, for at least a minute. It’s a bit more work than a standard shake.

Next add the ice, shake again for 30 seconds until the drink is chilled, and strain it into your glass. Now, you’ll almost always want to use a double-straining method with egg white cocktails, as it ensures that the foam is left in a nice, clean layer at the top like a latte. 


Peace, Love + Carrots