Carrots!

I had to include a drink inspired by the scene where Anne breaks a slate over Gilbert Blythe’s head for calling her “Carrots” because of her red hair… I made a savory, smoky, carrot sour that will be a perfect late summer-into-fall transition drink. Peaty and blended Scotches are layered with Avonlea Fair syrup, carrot juice, lemon, and celery bitters, which is all shaken with egg white for texture. Flaky salt and freshly ground black pepper make for a perfect garnish.

Ingredients

1 oz. blended Scotch 
½ oz. peaty Scotch
¾ oz. carrot juice
¾ oz. lemon juice
¾ oz. Avonlea Fair syrup
3 dashes celery bitters
½ oz. egg white
5 drops saline

Garnish: black pepper and flaky salt

---

ABV LEVEL

Dry shake. Shake with ice. Double strain into coupe or nick & nora. Garnish with freshly ground black pepper and flaky sea salt.