Wait, what? A carrot martini? Seriously? That sounds almost… healthy.
Yep, you read that right. I was inspired by the gals over at Boozed + Infused (and also by a glut of carrots just sitting in my fridge, just begging to be put to good use) to infuse my own carrot vodka. I figured, why not? This has to be one of those things that tastes better than it sounds, right? It was.
The carrot infused vodka is not something I’d drink by itself, but it’s earthy with just a hint of sweetness. Add some crystallized ginger and a sugared rim, and it makes a lovely cocktail. The hubby thought it tasted vaguely Asian, so I’d definitely pair this with a stir-fry or something. Drink up!
Based on this recipe from Boozed + Infused
2 oz carrot-infused vodka*
2 tsp chopped crystallized ginger, divided
Place vodka and 1 tsp of the ginger in a shaker filled with ice. Rim a martini glass with sugar and add the remaining ginger, along with a carrot curl from the vodka. Shake the vodka and ginger until very cold and strain into the prepared glass.
* Briefly, peel 3 or 4 carrots (depending on size) and shave them into curls. Put the curls in a mason jar, fill with vodka, seal, and let it sit for at least a week. Here’s a more detailed how-to from Boozed + Infused.