Carrot Daiquiri

For those celebrating Easter this Sunday, the Easter brunch out isn’t happening this year, unfortunately.  But I’ve found a brunch drink at home to get excited about, different than the standard mimosa or bloody mary – the CARROT DAIQUIRI.  It’s got two of my favorites — carrot juice and white rum. But it’s got a couple of things that might need purchased/ordered in advance that go into the mix:  falernum (a liquor), mint sprigs and turmeric.  So you have the healthy benefits of vitamin A in the carrot juice, the potent anti-inflammatory and antioxidant benefits of turmeric, the antiviral and antibacterial properties of mint and a little rum to help celebrate the day. Perfect. T.J. Palmieri, of Madrina’s in Gainesville, Florida, serves this every Easter and has never had a disappointed customer.

Requirements: white rum, falernum, carrot juice, lime juice, simple syrup, mint sprigs, turmeric, crushed ice

• 1.75 oz. white rum
• 1 oz. carrot juice
• .75 oz. (1 pony) falernum
• .5 oz. lime juice
• .25 oz. simple syrup
• 1-2 mint sprigs
• 1 cup crushed ice for blender
• top dusted with turmeric

Combine all the ingredients in a blender with crushed ice and blend until creamy. Pour into a tall glass and garnish with mint sprigs. Dust top with turmeric.*

Here’s a google link for information on Falernum, or call your local wine store:

https://www.google.com/search?sa=X&q=falernum&tbm=isch&source=univ&client=firefox-b-1-d&ved=2ahUKEwjxhty2rdfoAhWNlHIEHcGGAtAQsAR6BAgEEAE&biw=1200&bih=557

*This recipe from T.J. Palmiere, courtesy Imbibe.