Friday Cocktails: The Alpine Rabbit

By Cory Baldwin

Published on October 5, 2013

Talking to friends about my fondness for vegetable cocktails earlier this year, one of them mentioned a carrot juice drink that has stayed on my mind ever since—bourbon, fresh carrot juice, Nux Alpina (an Austrian walnut liqueur), fleur de sel, and brown sugar syrup. I'm a big fan of carrot cake, but if I'm being honest I'd much rather drink my dessert than eat it, so this cocktail sounded almost tailor-made for me.

Now that autumn has arrived I've been craving warmer flavors, and I finally got around to testing out my own version of the drink. I was nervous it would be too sweet, but the fresh carrot juice and slightly bitter walnut liqueur both bring subtly earthy flavors that, paired with a generous pinch of flaky sea salt, give the drink a bit of a savory edge. I'm looking forward to enjoying my new favorite dessert—shaken and strained over a giant ice cube, with a twist of citrus or slice of ginger, depending on my mood—all weekend. Carrot cake has never tasted so good.

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