Bad-ish Bunny Charred Carrot Mezcal Margarita

Chef Christian Gill
Servings

1

Prep Time

20 minutes

Cook Time

10 minutes

Category

Drinks/ Dessert

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.

Bad-ish Bunny Charred Carrot Mezcal Margarita

Ingredients

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    • 3 carrots, peeled, halved, and split down the middle

    • 1 Tbsp neutral oil

    • 1 cup water

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    • 2 oz mezcal

    • 1 oz orange liqueur

    • 3/4 oz key lime juice

    • 2 oz charred carrot juice

    • 1/4 tsp Spiceology Tomatador Mediterranean Seasoning

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    • Lime wedge, for rimming

    • 1 Tbsp Spiceology Smoky Honey Habanero Seasoning, for rimming

    • 4 sprigs carrot frond (green top of carrot), for garnish

    Directions

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      1. Preheat.  Preheat the broiler to high.
      2. Char the carrots.  Arrange the carrot halves split side up on a baking sheet and drizzle oil over the surfaces.
      3. Broil.  Broil until deeply charred but not black, about 8 minutes.
      4. 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.
      5. Strain.  Immediately pour the carrot puree into a double layer of cheesecloth, bundle up, and gently squeeze the juice into a container. Set aside.

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      1. 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.

      2. 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.

      3. Strain. Strain into the prepared glass over the fresh ice.

      4. Garnish. Garnish with a carrot frond.
      Recipe Products
      The blend that started it all
      Blend

      Smoky Honey Habanero Seasoning

      Key Ingredients

      Honey Granules, Paprika, Habanero Powder, Brownulated Sugar
      Blend

      Tomatador Mediterranean Seasoning

      Key Ingredients

      Turmeric Root Powder, Paprika, Garlic, Onion, Tomato Powder