Jackrabbit cocktail

I recently read an article (this one in New York magazine, I think?) about Laurent Tourondel’s “BLT Market” restaurant in New York and a cocktail that he serves there called a “Jackrabbit”. The article gave the ingredients (organic carrot juice, ginger simple syrup and vodka), but not the proportions, but I thought that I would give it a try. Boy has recently decided that he likes this organic carrot juice that is available at Costco, so I had it on hand, anyway. The final result was tasty and would be a great brunch alternative to a Bloody Mary or Screwdriver, but will definitely NOT be giving the Lime-Basil martini a run for its money. If you really like carrot juice, then you’ll love this cocktail. The drink is very sweet and filling, so I recommend serving it in very small cocktail glasses.

Jackrabbit cocktail

Makes eight 4-ounce drinks.

1 cup carrot juice
4 Tbsp ginger simple syrup (recipe follows)
3/4 cup vodka

Combine ingredients in a large cocktail shaker or lidded plastic container. Add a few handfuls of ice. Replace lid and shake until the liquid is well chilled and the outside of the container has condensation on it and is “frosty”. Strain the drink into small (4 oz) chilled cocktail glasses.

Ginger simple syrup

1/2 cup sugar
1/2 cup water
1 large “knob” of ginger – about 4 inches long

Peel ginger and chop coarsely. Combine water, sugar and ginger in a small saucepan and simmer until the liquid has evaporated a bit and started to become syrupy. Remove from heat and allow to come to room temperature. Pour into a lidded plastic container and refrigerate overnight. (You can use the syrup at this point, but the flavor will be better/stronger if the ginger “steeps” a little longer.) Strain to remove the ginger. Keep finished syrup in the refrigerator. Will last approximately 1 week.

The ginger simple syrup is also delicious if combined with vanilla-flavored vodka for a delicious holiday drink.

If you really like the flavor of carrot and ginger together, give this recipe a try.
Carrot-Ginger Bisque
My best friend and her husband serve this bisque EVERY single Thanksgiving. I made it one year and served it (VERY well pureed), as an appetizer/first course, in antique china teacups.