Spiced Carrot Margarita


This margarita was created by Daniel Wyllie, our opening manager at Flinders Lane and has been a customer favorite ever since. We wanted a play on the classic margarita, so we added a savory, spicy element to this drink. Since we like to incorporate fresh juices where we can, we used the natural sweetness of the carrots, cardamom, the chili's heat and the smokiness of the Mezcal to bring this drink together.

Photo taken by Asia Coladner


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TIME

PREP TIME: 3 minutes

TOTAL TIME: 3 minutes



YIELDS

1 Cocktail



INGREDIENTS

Ancho Reyes Chili Liqueur (.5 oz)

Mezcal (.5 oz)

Fresh

Carrot

Juice (1 oz)

Cardamom-Infused Simple Syrup (1/2 oz)

Lime Juice (1/2 oz)

Dehydrated Carrot Pulp

Salt



KITCHEN ITEMS

Shaker

Rocks Glass

1. TO MAKE YOUR MARGERITA. grind your dehydrated carrot pulp and salt in your spice grinder.

Coat the rim of your rocks glass with your carrot salt mixture.

To do this, I like to put my salt mixture on a small plate and a touch of water on a separate small plate. I dip the rim of my glass in the water first and then in the salt so that it adheres—Michelle Williams

In your shaker, shake all of your ingredients.

Strain it into your salted rimmed rocks glass.

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