Fall always seems like the perfect time to enjoy a slice or two of carrot cake 🤤 This decadent Carrot Cake Cocktail is so smooth and delicious you wouldn’t know there’s 2oz of our Dry Hopped Gin in there… The citrus and spice notes from our Dry Hopped Gin pair amazingly with cinnamon and carrot to create an earthy, spicy, and slightly tangy cocktail. With a full egg, this flip is almost too nicely balanced.
For this cocktail, we infuse our Dry Hopped Gin with raisins and cinnamon – really taking it to the next level. We then add Greek yogurt to balance the drink and bring out reminiscent flavours of cream cheese frosting – a necessary toping for a good slice of carrot cake.
2oz (60ml) – Infused Dry Hopped Gin*
1 – Full Egg
1oz (30ml) – Carrot Juice
0.5oz (15ml) – Rich Demerara Syrup
1tsp – Greek Yogurt
1tsp – Vanilla Extract
0.5oz (15ml) – Heavy Cream
Pinch – Fresh Grated Cinnamon
Pinch – Ginger Powder
1. Mix all ingredients together in a shaker tin and vigorously shake for a few seconds.
2. Add ice and vigorously shake for another 10-15 seconds.
3. Double strain into a chilled glass.
Wondering what to do with the leftover carrot pulp from the freshly squeezed carrot juice? Try dehydrating it in the oven to make a dried carrot powder. Then, mix some of the powder with cinnamon and ginger to create a tasty rimmer for your cocktail. Spread a small amount of Rich Demerara Syrup onto the edge of the cocktail glass (this will act as a glue), then dip the sticky rim in your carrot powder mix. This elegant rim is both delicious and healthy!
For another delicious fall cocktail, try our Hot Coconut Chai!
*To make the infused Gin; pour 375ml of Dry Hopped Gin with 80g of chopped raisins and 3 cinnamon sticks – let this sit for at least 12 hours. This will make 6 cocktails, half the ingredients for 3 cocktails.