24 Carrot
Lemon, Carrot, Car-Ber Syrup, Soda Water
Bartender Daniel Miller of Martha | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Car-Ber Syrup:
1.2 kilograms cane sugar
400 grams brown sugar
200 grams maple syrup
905 grams carrot
538 grams apple
48 grams berbere spice
23 grams vanilla extract
3 sprigs rosemary
3 oranges, peeled
15 grams cardamom
Carrot-Lemon Juice:
26 grams chopped carrot
13 grams lemon juice
To Assemble and Serve:
½ ounce lemon juice
5 ounces soda water
1 cinnamon stick
1 lemon wheel
METHOD
For the Car-Ber Syrup:
In a saucepan over medium-high heat, bring 2.514 kilograms water to a boil. Once boiling, add sugars and maple syrup. Reduce heat and let simmer until sugars have fully dissolved. Stir in remaining ingredients. Remove pan from heat and let steep until desired strength and flavor is achieved. Strain, bottle, and reserve.
For the Carrot-Lemon Juice:
In a Vitamix blender, blend carrots and lemon juice on high speed until smooth. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a serving glass with crushed ice, combine lemon juice, Carrot-Lemon Juice, and 1 ounce Car-Ber Syrup. Top with soda water, cinnamon stick, and lemon wheel.
