24 Carrot Recipe

Juice and measure

If using whole carrots, wash, peel if desired, and juice enough to yield 1.5 oz (about 1 small carrot). Chill the carrot juice briefly so it’s cold. Measure out the rum, lime juice, Velvet Falernum, simple syrup, and bitters.

Dry shake (optional)

Combine the carrot juice, lime juice, Velvet Falernum, simple syrup, and bitters in a cocktail shaker. Add the rum. If you want a slightly frothy texture, perform a dry shake first: add all liquid ingredients to the shaker without ice and shake vigorously for 8–10 seconds.

Shake with ice

Add a large handful of ice to the shaker (enough to fill it about 2/3). Shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted. This chills, dilutes, and integrates the ingredients.

Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh strainer) to remove ice shards and any carrot fiber. If preferred, serve over one large ice cube in a rocks glass.

Float or lay a thin carrot ribbon across the top of the cocktail and add a lime wheel or twist at the glass edge. Optionally dash one more drop of Angostura bitters on top of the foam (if present) for aroma. Serve immediately.