Copper Cloud

01

What you’ll need

• 6 green cardamom pods, lightly crushed
• 60 mL water
• 50 g granulated sugar
• 180 mL fresh carrot juice, well chilled
• 60 mL fresh lemon juice
• 45 mL chilled cardamom syrup
• 45 mL aquafaba from unsalted chickpeas
• 1/4 tsp food-grade alcohol-free orange blossom water
• 1 small pinch fine sea salt
• Ice cubes, for shaking
• 2 thin carrot ribbons, for garnish
• 6 green cardamom seeds, lightly crushed, for garnish

02

Mix the drink

1. Toast the crushed cardamom pods in a small dry saucepan over medium heat for 30 seconds, just until fragrant.
2. Add the water and sugar. Stir over medium heat until the sugar dissolves, then simmer gently for 2 minutes. Remove from the heat, cover and steep for 15 minutes.
3. Strain the syrup through a fine sieve and refrigerate until completely cold, about 20 minutes. Measure 45 mL for the drinks; refrigerate the remainder for another alcohol-free beverage.
4. Use a vegetable peeler to cut two long, thin carrot ribbons. Coil each ribbon and place it in ice water for 10 minutes so it holds a curl.
5. Add the chilled carrot juice, lemon juice, 45 mL cardamom syrup, aquafaba, orange blossom water and salt to a cocktail shaker without ice. Seal and shake vigorously for 20 seconds to build the foam.
6. Fill the shaker two-thirds full with ice and shake hard for another 15 seconds, until the outside is frosty.
7. Double-strain through the shaker strainer and a fine sieve into the prepared coupes. Let the foam settle for 20 seconds before garnishing.