Mirepoix Recipe

Prepare carrot-infused vodka (make at least 4 hours ahead; yields more than needed)

Peel and thinly ribbon or roughly chop 1 small carrot (about 60 g). Place carrot in a clean jar and pour 200 ml Ketel One vodka over it. Seal and store in the refrigerator for 4–12 hours (taste at 4 hours; longer for more pronounced carrot). Strain through fine mesh, discard solids, and measure out 90 ml (approx. 6 tbs) for the recipe. Refrigerate leftover infusion and use within 5 days.

Combine the carrot-infused vodka (6 tbs), Plymouth Navy Strength Gin (1 tbs) and Dolin Dry Vermouth (1/2 tbs) in a mixing glass. Add 3 large ice cubes and stir gently for 20–30 seconds until properly chilled and slightly diluted.

Add celery bitters (3 drops), a pinch of salt and a pinch of freshly ground black pepper to the stirred spirit. Stir once briefly to incorporate.

Fine-rim/float: sprinkle the fine Espelette pepper on top of the finished cocktail — either dust ~1/4 tsp over the surface or add to a small plate and lightly sweat the rim of the serving glass before pouring, depending on desired intensity.

Taste the stirred cocktail for balance. If it feels too bracing from the navy strength gin, add an additional 1/2 tbs carrot vodka and re-stir. Adjust a tiny amount of vermouth (up to 1/2 tbs) only if the drink needs softer aromatics.

Prepare quick pickled mirepoix at least 1 hour before service (can be made ahead up to 3 days). Combine 60 ml apple cider vinegar, 60 ml water, 1 tsp sugar, 1/2 tsp kosher salt, 4 whole black peppercorns and 1 bay leaf in a small saucepan and bring to a simmer just until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place the diced carrot (1/2 cup), diced celery root or celery stalk (1/4 cup), and diced yellow onion (1/4 cup) in a clean jar or bowl. Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate for at least 1 hour (overnight yields better flavor).

When ready to serve, strain the pickled mirepoix and reserve 1–2 teaspoons of the pickling liquid to moisten the garnish if desired. Use 1–2 teaspoons of the diced pickled mirepoix per cocktail as a garnish placed on a skewer or spoons—alternatively drop a small spoonful into the glass.

Select a chilled Nick & Nora or coupe glass. If you opted to rim with Espelette, lightly dampen rim and press into a shallow dish with a dusting of Espelette before pouring.

Strain the stirred cocktail into the chilled glass over no ice (or a single large ice cube if preferred). Gently place the pickled mirepoix garnish on a small cocktail skewer or spoon and rest it across the glass edge or drop a small spoonful into the drink for a textural note.

Finish with the celery leaf sprig or microgreens and a very light dusting of Espelette over the top. Serve immediately.