Carrot, Kush & Caviar

April 5, 2021 Collins Recipes 0

Carrot, Kush & Caviar

By Collin Nicholas

CARROT, KUSH & CAVIAR

¼ oz fresh Ginger Juice 1 oz fresh Carrot Juice 1 oz Lemon Juice 1 oz Turmeric Simple Syrup* 1 purejuana shot (recommend XJ-13) Dehydrated Orange (for garnish) Orange + Turmeric ‘Caviar’ (for garnish)

Combine ginger juice, carrot juice, lemon juice & turmeric syrup in cocktail shaker. Add purejuana & let dissolve. Shake & strain into Rocks glass. Garnish with dehydrated orange & orange + turmeric ‘caviar’.


*For Turmeric Simple Syrup…

16 oz Water 16 oz Cane Sugar 1 oz Turmeric Powder

Bring water to simmer, add turmeric powder & steep for 5 minutes. Once rested, dissolve sugar & reduce for an additional 10 minutes.

Collin Nicholas

A Bombay Sapphire “Imaginative Bartender of the Year” recipient, Collin Nicholas is the bar manager of Portland’s Bar Director of Submarine Hospitality. While overseeing the creative direction and maintaining systems at both Tusk and Ava Genes, Collin developed the three bar outlets in the newly established Hoxton Hotel in downtown Portland.. His avant-garde approach to cocktail creation has been featured in GQ, Imbibe, and beyond.

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