Easter Cocktail ~ Rum Hopper

Inspired by our fluted crystal coupe glasses  my good friend and wonderful chef  Caroline Fey created this Easter cocktail. She says that if you love carrot cake, you'll love this cocktail. And I can tell you - she's totally right - it's delicious! Cheers and Hoppy Easter!  shari ox

RUM HOPPER by Chef Caroline Fey

✨SIMPLE SYRUP

1 cup sugar
1 cup water
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 vanilla bean, cut in half lengthwise, or 2 teaspoons vanilla extract

Heat all of the ingredients in a saucepan until simmering. Stir until the sugar has melted and the syrup is clear, about 2 minutes. Cool completely.

🥕 RUM HOPPER - makes 1 cocktail

2 oz @plantation.rum Pineapple rum, or dark rum of choice
2 oz carrot juice (we like Bolthouse Farms)
2 oz coconut cream
1 oz spiced simple syrup
Juice of ½ a lime
A few dashes of bitters (we like Fee Brothers Bitters, Old Fashioned bitters)

🌸 GARNISHES (optional)

½ cup desiccated coconut for rim

Micro carrots or thinly sliced carrots, threaded onto a bamboo skewer (our micro carrots are from @freshoriginsmicrogreens)

Edible flowers (ours are from Gilbertieswestport)

🐇TO MAKE:

Dip the top of your glass in a little bit of spiced simple syrup, then gently press the rim into a bowl with desiccated coconut. Set aside.

Put all cocktail ingredients together into a shaker. Fill with ice and shake vigorously. Strain into your glass and garnish with carrots and flower if using. Enjoy!

Story Version:

Makes 1 cocktail

SIMPLE SYRUP
1 cup sugar
1 cup water
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 vanilla bean, cut in half lengthwise, or 2 teaspoons vanilla extract

RUM HOPPER
2 oz Pineapple rum, or dark rum of choice
2 oz carrot juice
2 oz coconut cream
1 oz spiced simple syrup
Juice of ½ a lime
A few dashes of bitters

GARNISHES (optional)

½ cup desiccated coconut for rim
Micro carrots or thinly sliced carrots, threaded onto a bamboo skewer
Edible flowers

TO MAKE:

SIMPLE SYRUP
Heat all of the ingredients in a saucepan until simmering. Stir until the sugar has melted and the syrup is clear, about 2 minutes. Cool completely.

COCKTAIL
Dip the top of your glass in a little bit of spiced simple syrup, then gently press the rim into a bowl with desiccated coconut. Set aside.

Put all cocktail ingredients together into a shaker. Fill with ice and shake vigorously. Strain into your glass and garnish with carrots and flower if using. Enjoy!

 SHOP THE FEATURED BARWARE

fluted coupe /  pewter shaker /  pewter jigger /  pewter mixing glass /  pewter ice thongs /  pewter ice bucket