Easter’s on Its Way Carrot Cocktail

What does Peter Cottontail want when he finally reaches that delightful little bar at the end of the Bunny Trail? Carrot juice, of course. Cam Dickson reaches into his stash at Ritual House to add tequila, lemon and lime juice, vanilla syrup, and an egg white. After a hard shake in a cocktail tin, out comes a frothy, tangy, yet still sweet cocktail that would calm the nerves of even the jitteriest, travel-weary bunny. Swap out the tequila for pineapple juice in the mocktail version. Both will refresh and delight you!

How Did Carrots Become Associated with Easter?

The association of carrots with Easter, particularly in relation to the Easter Bunny, stems from a blend of cultural traditions and commercial influences. The Easter Bunny’s origins come from German folklore. Here it was was said a hare delivered eggs to children. As this tradition spread, particularly to America, the hare evolved into a rabbit. Carrots, a readily available root vegetable, naturally became associated with feeding this nocturnal visitor, even if it isn’t a first choice for rabbits themselves. Commercial advertising and children’s literature further reinforced this connection and still continues to today. Nowadays we see media portraying the Easter Bunny as a creature that enjoys carrots during its egg-delivering journey.

Easter’s on Its Way Carrot Cocktail

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• Author: Cam Dickson

Print Recipe

Description

Who could deny a cocktail made with carrot juice on Easter day? The Easter Bunny sure wouldn’t!

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Ingredients

Scale 1x2x3x

• 2 oz Blanco Tequila
• .75 oz lemon Juice
• .5 oz lime Juice
• .25 oz carrot juice
• 1 oz vanilla syrup (We make ours in house – see recipe below)
• 1 egg white or 1 barspoon of egg white powder

For the mocktail:

• 3 oz carrot juice
• 2 oz pineapple juice
• 1 oz lime juice
• 1.5 oz Lemon Juice
• 1.5 oz vanilla syrup
• 1 egg white or 1 barspoon egg white powder

For the vanilla syrup:

• 2 ¼ cups water
• 2 ¼ cups sugar
• 2 tsp vanilla paste

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Instructions

1. Combine all ingredients in a cocktail tin, add ice and shake hard for 10 seconds, then strain back into small cocktail tin, discard ice, and shake again hard for 30 seconds.
2. Strain into a coupe glass through a tea strainer.
3. Garnish with two basil leaves positioned to look like bunny ears.

For the vanilla syrup:

1. In a sauce pot on low heat, stir all ingredients together until sugar is dissolved and paste is combined into the mixture.
2. Refrigerate in a covered container for up to a week.

Recipe by Ritual House Mixologist Cam Dickson
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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