Bad Bunny

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White

Bartender Leanne Favre of Leyenda and Clover Club | Brooklyn

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Adapted by StarChefs | March 2023

INGREDIENTS

Carrot Juice:
3 carrots 

Ginger Syrup:
Ginger root
Sugar

Carrot Powder:
½ ounce Angostura bitters
White sugar

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces BarSol Acholado pisco
¾ ounce lemon juice
¾ ounce simple syrup
½ ounce Lustau East India Solera
½ ounce egg white

METHOD

For the Carrot Juice:
Using a Breville Commercial juicer, juice carrots. Reserve pulp for garnish. Transfer juice to an airtight container and refrigerate.

For the Ginger Syrup:
Using a Breville Commercial juicer, juice ginger. In a small stockpot over medium heat, combine 1 part ginger juice and 2 parts white sugar by volume. Stir until sugar is dissolved. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

For the Carrot Powder:
Heat a dehydrator to 130°F. In a small mixing bowl, combine 1 cup reserved carrot pulp and bitters. Mix to combine. Thinly spread mixture onto a parchment-lined sheet tray. Dehydrate 12 hours, checking periodically to ensure bright color remains. Once dried, pulverize mixture in a spice grinder. Weigh mixture. Add equal weight of white sugar. Mix to combine. Transfer mixture to an airtight container and reserve.

To Assemble and Serve:
To a shaker, add all ingredients and ¾ ounce Carrot Juice and ½ teaspoon Ginger Syrup. Dry shake. Add ice and shake again. Strain into a coupe glass. Garnish with Carrot Powder.

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