Carrot Cake Martini

A velvety, carrot-forward cocktail with warm spice and a nostalgic dessert-like softness — without the sweetness.

RECIPE
1 ½ oz Above Board Cream Liqueur
1 oz Cognac
1 ½ oz Fresh Carrot Juice *
4 Dashes Carrot Cake Spice Tincture *
2 Dashes Fee’s Black Walnut Bitters

Method: Combine all ingredients into a mixing tin with ice and shake. Double
strain into a chilled glass.

Glassware: Martini or large coupe

Garnish: Carrot Fronds, Manicured Orange Peel
*Use a centrifugal or masticating juicer for the juicing carrots. Wash and peel large carrots. Strain and bottle. Refrigerate for up to 4 days.

CARROT CAKE SPICE TINCTURE
4 oz high proof vodka
½ tsp each of nutmeg, cinnamon, allspice, cardamom

Method: Combine ingredients in a small glass bottle. Allow to rest for 48 hours, shaking periodically to mix. Strain through a coffee filter, bottle and keep at room temperature for up to 2 months.

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