Zachary Faden, the head bartender at Brasserie Liberté in Washington, D.C, calls Grand Marnier and carrots a “wonderful and uncommon pairing.” Here, they’re used in a fun riff on the classic buck. “The Grand Marnier marries with the ginger and accentuates the herbaceous aquavit,” he says.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Grand Marnier: What It Is and How to Use It.”
- 2 ounces aquavit
- 3/4 ounce lime juice, freshly squeezed
- 3/8 ounce ginger syrup*
- 3/8 ounce carrot cordial**
- Soda, to top
- Garnish: lime wedge
Add all ingredients into a mixing glass with ice and shake.
Strain into a Collins glass over fresh ice.
Garnish with a lime wedge.
*Ginger syrup: Juice ginger (freshly peeled) using a masticating juicer. For every 3 parts ginger juice, add 2 parts sugar by weight and whisk vigorously until homogenous. Store syrup in refrigerator for up to a week.
**Carrot cordial: Juice fresh carrots using a masticating juicer. Add an equal amount of sugar by weight and whisk vigorously until homogenous. Fortify with 2 parts Grand Marnier by weight. Store cordial in refrigerator for up to a week.