Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Cinnamon syrup
Garnish
Method
Cinnamon syrup
Make syrup
Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 2 cinnamon sticks. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes to infuse, then remove from heat and let steep 15–20 minutes for stronger cinnamon flavor. Remove cinnamon sticks and cool. Transfer to a container and refrigerate until ready to use. Yields about 3/4 cup. Use 0.5 oz per cocktail.
Cocktail
Prepare carrot juice
If using whole carrots, wash, peel, and juice enough to yield 1 oz (about 1 medium carrot). Strain the juice through a fine mesh sieve or cheesecloth to remove pulp for a smooth texture.
Dry shake (if using egg white)
If you chose to include the egg white for a silky texture: add 0.5 oz egg white to a cocktail shaker along with mezcal (2 oz), carrot juice (1 oz), lemon juice (0.5 oz), cinnamon syrup (0.5 oz), honey syrup (0.25 oz), and 2 dashes orange bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify.
Wet shake
Add 1 cup ice to the shaker (whether you did the dry shake or not). Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
Strain and serve
Double-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if preferred) using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any remaining pulp.