FRANK THE RABBITIngredients:2 ounces fresh carrot juice2 ounces bourbon (Four Roses used here)1 ounc
FRANK THE RABBITIngredients:2 ounces fresh carrot juice2 ounces bourbon (Four Roses used here)1 ounce fresh lemon juice¾ ounce toasted cumin simple syrup (below)¼ ounce Montenegro amaro1 egg whiteA few dashes orange bittersFreshly ground toasted cumin For toasted cumin simple syrup:2 tablespoons cumin seeds1 cup sugar1 cup waterPreparation:Combine all ingredients except for orange bitters and ground toasted cumin in cocktail shaker. Close and dry shake (without ice) until combined, then add a handful of ice and shake well for a solid minute or so. Double strain into a chilled cocktail glass and top with orange bitters and toasted cumin.*To make toasted cumin simple syrup:In a medium saucepan, heat cumin seeds over medium heat, shaking pan frequently so they don’t burn, until toasted and fragrant (30 seconds to a minute). Add sugar and water and bring to a simmer, then lower heat and simmer for 25-30 minutes, until bubbly and thickened. Remove from heat, cover, and steep for about an hour before straining, discarding seeds, and transferring to an airtight container to chill. -- source link
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