Bad-ish Bunny Charred Carrot Mezcal Margarita
Rated 5.0 stars by 1 users
Category
Drinks/ Dessert
Servings
1
Prep Time
20 minutes
Cook Time
10 minutes
This cocktail was inspired by the delicious Bad Bunny created by famed LA-neighborhood bar Accomplice's Jason Brezeeno. Jason's is a lesson in cocktail science and master flavor building. Ours is easier and made for the home bar. Broiled-until-blackened carrots get blended and pressed into a smoky, sweet juice that stands in for triple sec's usual citrus punch, shaken with mezcal and a pinch of Tomatador. A Smoky Honey Habanero rim brings the heat home.
Author: Chef Christian Gill
Ingredients
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3 carrots, peeled, halved, and split down the middle
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1 Tbsp neutral oil
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1 cup water
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2 oz mezcal
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1 oz orange liqueur
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3/4 oz key lime juice
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2 oz charred carrot juice
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1/4 tsp Spiceology Tomatador Mediterranean Seasoning
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Lime wedge, for rimming
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1 Tbsp Spiceology Smoky Honey Habanero Seasoning, for rimming
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4 sprigs carrot frond (green top of carrot), for garnish
Charred Carrot Juice
Cocktail
For the Glass
Directions
Make the Charred Carrot Juice
- Preheat. Preheat the broiler to high.
- Char the carrots. Arrange the carrot halves split side up on a baking sheet and drizzle oil over the surfaces.
- Broil. Broil until deeply charred but not black, about 8 minutes.
- Blend. Remove from the broiler and let cool for a few minutes — hot carrots can build pressure in a blender. Place in a blender with 1 cup of water and blend until smooth.
- Strain. Immediately pour the carrot puree into a double layer of cheesecloth, bundle up, and gently squeeze the juice into a container. Set aside.
Build the Cocktail
Rim the glass. Run a lime wedge around the rim of the serving glass and let it sit 1-2 minutes until slightly tacky. Dip the rim in Smoky Honey Habanero to coat, then fill the glass with fresh ice.
Shake. In a cocktail shaker (or two nested tumblers), combine the mezcal, orange liqueur, key lime juice, charred carrot juice, and Tomatador. Fill with ice, seal, and shake vigorously 10-15 times.
Strain. Strain into the prepared glass over the fresh ice.
Garnish. Garnish with a carrot frond.
Recipe Note
Chef's Tip
Let the broiled carrots cool for a couple minutes before they hit the blender — blending straight from the broiler can build enough steam to pop the lid. This recipe builds one drink; double everything (and use two glasses) to serve two. You can rim the glass while the carrots broil to save a step later.
