Shaken Carrot-Chamomile Ginger Sparkler

Copper Quiet

45 minutes total · Easy · Makes 2

Earthy-sweet carrot, soft chamomile and fresh ginger meet bright lime and a fine sparkle in a copper-orange cooler with a clean, savoury edge.

15 minutes to mix30 minutes to chill2 finished drinks

What you’ll need

Pour the boiling water over the chamomile tea bags and steep for 8 minutes. Remove the tea bags without squeezing them.
Stir the maple syrup and grated ginger into the hot tea. Let stand for 10 minutes, then strain through a fine sieve and chill for 30 minutes.
Chill two slim Collins glasses while the chamomile-ginger concentrate cools.
Add the chilled carrot juice, lime juice, sea salt and all of the chamomile-ginger concentrate to a cocktail shaker.
Fill the shaker two-thirds full with ice, seal and shake firmly for 10 seconds.
Fine-strain the mixture evenly into the prepared glasses, then top each with 1/4 cup sparkling water.

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

Use slim, well-chilled Collins glasses to emphasize the drink's bright copper colour and rising bubbles.
Add one clear ice spear or two large ice cubes to each glass before straining so the drink stays cold without diluting too quickly.
Slip one curled carrot ribbon down the inside of each glass, then rest a small dill frond at the rim.
Serve immediately after adding the sparkling water, while the drink is very cold and the carbonation is lively.
Give each drink one gentle lift with a bar spoon just before serving; avoid vigorous stirring, which will flatten the sparkle.

At the table

Roasted cauliflower shawarma bites with lemony tahini

Crisp sesame tofu skewers with scallion dipping sauce

Warm za'atar flatbread with white bean and herb dip

Estimated per drink

Carrot juice supplies beta-carotene, while the recipe keeps added sweetness to one tablespoon of maple syrup per drink.

Estimates vary with ingredient brands, substitutions and serving size.