Makes: 1 cocktail

ingredients

GROUP A: CARROT JUICE

• 1/2 cup diced carrots

• 1 cup water

• Sliver of ginger

GROUP B: GARNISH

• Fresh fennel frond

• 1/8 tsp dried fennel seeds

• 1/8 tsp smoked Maldon sea salt

GROUP C: MEZCALRITA

• 1.5 oz mezcal

• 1 oz cointreau

• 2 oz carrot juice

• 3/4 oz fresh lime juice

• 1/2 oz 1:1 simple syrup

method

• Carrot juice: Add all Group A ingredients to a blender vessel. Blend into a juice. Strain through a fine mesh sieve to discard any chunky bits. (There will be extra leftover after making one cocktail - either make another one, or better still, use it to make this panna cotta with a carrot syrup!).

• Garnish & glassware prep: Toast the fennel seeds in a pan, till lightly browned. Add them along with the salt to a spice crusher or mortar and grind to a fine consistency. Rub some lime juice in a pattern of your choice on the cocktail glass and dust with the fennel salt. Chill the glass for 5 minutes in the freezer.

• Mezcalrita: Add all Group C ingredients and handful of ice cubes to a cocktail shaker. Short shake and pour over ice into the prepped cocktail glass. Garnish with the fennel frond.