When all else fails, this bright and zesty cocktail from Rose Previte’s debut cookbook, Maydan: Recipes from Lebanon and Beyond, is a surefire way to get your daily dose of vegetables. Mixing the subtle sweetness of apricot with the earthy flavors of carrot and the zing of tequila is the winter cocktail combination you didn’t know you were missing.
recipe 
yields
yields 1 serving
2 ounces tequila, such as Pueblo Viejo
2 ounces Carrot-Apricot Base
¾ ounce fresh lime juice
Garnish: Black Lime Salt
8 ounces carrot juice (from 8 to 10 medium carrots)
8 ounces apricot liqueur, such as Bitter Truth
1⅓ ounces simple syrup
2 tablespoons ground dried black lime*
¼ cup flaky sea salt (such as Maldon)
1 tablespoon sugar
ingredients
Make Carrot-Apricot Base
Make Black Lime Salt
steps
Make Carrot-Apricot Base
(makes 8 cocktails)
- Combine all ingredients in a bottle or jar with a lid.
- Cover and shake to combine.
- Refrigerate up to 1 week.
Make Black Lime Salt
(makes about 1/3 cup)
Note: These limes are dried whole, and many of them turn black during the process, though don’t be alarmed if you see much paler ones. They can be found whole and ground in Lebanese, Persian, and Indian grocery stores and online. Before grinding whole limes yourself, break them up first by crushing them under a heavy pot.
- In a skillet over medium heat, lightly toast dried black lime until fragrant, about 1 minute.
- Transfer to a small bowl.
- Add flaky salt and sugar and use a fork to stir until well blended.
- Spread mixture on a rimmed baking sheet and let dry at room temperature for 2 hours.
- Store in an airtight container at room temperature.
Make the Carrot Cocktail
- Fill a cocktail tin with ice.
- Pour in tequila, carrot-apricot base, and lime juice.
- Shake vigorously until the outside of the shaker is uncomfortably cold.
- Strain into a coupe glass.
- Sprinkle black lime salt on top and serve.
Date Published: 02.28.24
share
-
Recipe By
Rose Previte from her debut cookbook, Maydan -
Contributing City
Washington DC
