Name: The Pitchin’ In Cocktail
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 1 serving
Ingredients: ice; 1 ½ oz (45 mL) Sailor Jerry spiced rum; 2 oz (60 mL) apple cider; 1 Tbsp (15 mL) fresh lime juice; 2 Tbsp Carrot Purée (see recipe); 1 Tbsp (15 mL) Ginger Syrup (see recipe); 1 tsp (5 mL) brown butter, melted; 1 Tbsp (15 mL) demerara sugar; 1 carrot, peeled and thinly sliced into rounds; 1 tsp (5 mL) granulated sugar; ½ cup (125 mL) granulated sugar; ½ cup (125 mL) water; ½ inch (1 cm) piece ginger root, peeled and thinly sliced into rounds

Prep Time

5 min

Cook Time

1h 10 min

Yields

1 serving

This fun and flavourful cocktail features spiced rum and a homemade ginger syrup and carrot purée.

ingredients

Cocktail

ice

1 ½

oz (45 mL) Sailor Jerry spiced rum

oz (60 mL) apple cider

Tbsp (15 mL) fresh lime juice

Tbsp Carrot Purée (see recipe)

Tbsp (15 mL) Ginger Syrup (see recipe)

tsp (5 mL) brown butter, melted

Tbsp (15 mL) demerara sugar

Carrot Purée

carrot, peeled and thinly sliced into rounds

tsp (5 mL) granulated sugar

Ginger Syrup

cup (125 mL) granulated sugar

cup (125 mL) water

inch (1 cm) piece ginger root, peeled and thinly sliced into rounds

Ingredient Substitution Guide

directions

Step 1

In a cocktail shaker filled with ice, add rum, cider, lime juice, carrot puree and ginger syrup, shake until frothy then strain into a chilled cocktail glass that has been rimmed with brown butter and demerara sugar. Serve immediately.

Step 2

Place carrots and sugar in a small saucepan, cover with water and bring to a boil over medium-high heat. Cook until carrots are fork-tender, about 10 minutes.

Step 3

With a slotted spoon, transfer carrots to an electric blender and process with enough cooking liquid to achieve a smooth purée. Cool slightly, then pour into an airtight container and refrigerate until ready to use.

Step 4

In a medium saucepan set over medium-high heat, stir together sugar, water and ginger, bring to a boil and cook until sugar has completely dissolved. Reduce heat to low and simmer for 5 minutes more.

Step 5

Remove saucepan from heat and let mixture steep for 1 hour. Pour through a fine mesh sieve into an airtight container and refrigerate for up to 1 month. Discard ginger.

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