The natural choice of spirits for a light, vegetal cocktail is vodka. To brighten things up a skosh, I infused crisp Monopolowa vodka with thick swaths of orange zest, removed with a potato peeler (taking care to leave the bitter pith behind). Just pour enough vodka over the orange peel to cover, keep in an airtight jar for a couple days in a sunny window, and you're laughing. Any store-bought citrus vodka will work as a substitute.
Feel free to prep extra juice if you're serving brunch cocktails to a group.
Orange-Infused Vodka with Carrot Juice and Clover Blossoms
About This Recipe
|Active time:||10 minutes|
|Total time:||2 days|
|Special equipment:||shaker, vegetable peeler, strainer, resealable jar|
|This recipe appears in:||If Peter Rabbit Was a Drinker: A New Brunch Cocktail|
- For the Orange-Infused Vodka
- 3 organic oranges
- 1 pint good-quality vodka
- For each cocktail:
- 1 1/2 ounces orange-infused vodka
- 3 ounces carrot juice
- 2 ounces fresh-squeezed orange juice
- fresh white clover blossoms (optional)
To make the orange-infused vodka, peel the oranges carefully with a potato peeler or a paring knife, taking care to avoid the white pith.
Place the orange zest in an airtight jar and pour over enough vodka to cover. Close the lid and set in a sunny window for a day or two, then strain into a bottle.
For each cocktail, fill a shaker with ice, then add 1 1/2 ounces orange-infused vodka, 3 ounces carrot juice, and 2 ounces orange juice. Shake until frothy and cold, strain into chilled martini glasses. Garnish with clover blossoms if desired.