Cocktail & Other Recipes Flavor Profile Herbaceous

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Image: SaltRock Southwest Kitchen

The dining concept at SaltRock Southwest Kitchen, in Sedona, Ariz.’s Amara resort and spa, rotates cocktails seasonally, moving from fruit-forward ones in the warmer months to rich, decadent, bittersweet sips as the temperature dips. Lead bartender Eduardo “Eddy” Rocha uses a Robot Coupe juicer for this peeper-friendly drink, which starts with pressed carrot-ginger juice that’s shaken with bourbon, Fernet-Branca and lemon juice and garnished with rosemary or thyme. “Nature has made a perfect cocktail in most fruit, so you only need to extract that essence and allow the drink to balance itself,” he says. “For example, a shot of bourbon and a freshly juiced apple is a favorite of mine—so simple yet so complete.”

This recipe originally appeared as part of “Cheat a Little During Dry January with These 3 Pressed Juice Cocktails.”


  • 1 3/4 ounces bourbon
  • 1/4 ounce Fernet-Branca
  • 1 1/4 ounces fresh carrot-ginger juice*
  • 3/4 ounce fresh lemon juice
  • Garnish: rosemary or thyme sprig


  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Double-strain into a rocks glass over a large ice cube.

  3. Garnish with rosemary or thyme sprig.

*Carrot ginger juice: Combine fresh-pressed carrot and ginger juice in a 5:1 ratio of carrot to ginger. Add sugar to taste.