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Carrot Ginger Artet Fizz
Playfully spritzy, the Carrot Ginger Artet Fizz is incredibly refreshing, yet tastes therapeutic due to the combination of ginger, carrot, and freshly-squeezed lemon juice. To create the finest froth, make sure to dry shake first (without ice), then shake again with ice to chill the liquid down before serving. Top with club soda and watch the foam rise on top of a glowing orange hue. Garnish with a carrot ribbon and spring flowers, then enjoy!
Carrot Ginger Artet Fizz
Servings: 1
Equipment: Shaker tin Hawthorne Strainer Fine mesh strainer Chilled rocks glass
Carrot Ginger Artet Fizz:
Ingredients: 2 ounces Carrot Ginger Shrub 1 ounce Artet Cannabis Aperitif ½ ounce fresh-squeezed lemon juice 1 egg white Cubed Ice Top with club soda Garnish with a carrot ribbon and spring flowers
Directions: Add the Carrot Ginger Shrub, Artet, lemon juice, and egg white into a shaker tin and dry-shake vigorously (without ice) for about 15 seconds. Add 3 or 4 ice cubes and then shake again until very cold. Next, double strain the liquid over a chilled rocks glass with cubed ice. Top with club soda, then garnish with a carrot ribbon and spring flowers. Serve immediately. Cheers!
How to Make Carrot Ginger Shrubs
Equipment: Blender or food processor Bowl or Tupperware Fine-mesh strainer Spoon Mason Jar
Ingredients: 2 pounds fresh carrots 2 tablespoons grated ginger 1 cup honey white balsamic vinegar (or apple cider vinegar) ½ cup sugar
Directions: Puree the carrots in a blender or food processor. Empty the pureed carrots into a Tupperware or bowl, then add the grated ginger. Stir well to combine. Slowly pour in the vinegar of your choice while stirring, then cover the Tupperware or bowl with a lid or saran wrap and let the mixture soak for 48 hours in the refrigerator. After the carrot ginger blend is done soaking, use a fine-mesh strainer to separate the liquids from the solids over a clean bowl. Use the back of a spoon to press the carrots and ginger to extract as much liquid as possible. Pour the carrot ginger vinegar into a Mason jar, then add the sugar. Seal the Mason jar with a lid and shake vigorously to combine. Let the Carrot Ginger Shrub rest for 24 hours, then shake well before serving.
About the Author:
Jamie Evans is the founder of The Herb Somm. She is an author, entrepreneur, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.
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