Ingredients
SERVINGS: 1 drink
- 1 ounce fresh carrot juice
- 2 ounces ROXOR Gin
- 2 dashes habanero salsa
- 1 slice fresh ginger
- ½ teaspoons fresh lime juice
- pinch salt
- pinch black pepper
- 4 ounces quality tonic water
Garnishes:
- baby carrots, peeled and cut lengthwise into thin quarters
- fresh mango wedges or slices
- lime wedges
- 1 or 2 sprigs fresh cilantro
Preparation
Fill a large wine glass ½ full with ice.
Combine all ingredients except the tonic in a cocktail shaker with ice. Briefly shake. Strain mixture into the large wine glass with ice. Add the tonic water. Briefly stir. Artfully add the garnishes to the glass.
Perfectly pairs with Chef DelGrande's Poached Gulf Shrimp with Pineapple Tartar Sauce
