A playful, loose riff on the New Orleans cocktail, the Vieux Carré, this version employs carrot and grapefruit juice as a replacement for sweet vermouth. The two juices also balance each other to add the rounded mouth-feel and sweetness that normally comes to the drink from cognac.
The result is a delightful cocktail with a healthy dose of Vitamin A that sports a vegetal lushness with supporting earthy rye and ginger spice. Note that this drink can be made with a quality carrot and ginger cold-pressed juice blend. Just splash in one ounce as replacement for the carrot and ginger. However, making from scratch is best.
- 11/2 ounces rye whiskey
- 11/2 ounces fresh grapefruit juice
- 3/4 ounce fresh carrot juice
- 1/4 ounce fresh ginger juice
- 1/4 ounce Benedictine
- 1 dash Angostura bitters
- 1 dash Peychaud's bitters
- lemon twist, for garnish
Shake ingredients with ice and strain into a rocks glass filled with ice. Garnish with the lemon twist.