Recently, I came into a carrot bounty, due to my mother's Hulk-green thumb. Visions of orange ribbons off the mandoline and viscous, spiced soups flooded my brain as I considered the possibilities. When an ingredient suddenly takes over the kitchen, spontaneous creativity takes over the mind of the cook. Eating fresh garden offerings is a simple joy; juicing the earthy, tapered jewels for an alcoholic beverage seemed frivolous in the face of the care it took to bring them life from seed, and therefore, I prepared the I Don't Even Carrot Anymore. Although it's a dumb name, hopefully, one may feel fewer cares after one or two of these.
For the first cocktail of the moment, click here.
For more information on vegetables, humble yourself to this tome.
For more information on alcohol of all types, look to this person for her indefatigable dedication to educate on the subject.