Sprites and Goblins

Recipe by:

Andy Ferreira, Cask

This recipe is from Andy Ferreira, Managing Partner at Cask in Cork

Ingredients

40mls Killahora Pom’O
15ml Plantation Pineapple Rum
10ml Clement Créole Shrubb (available from The Celtic Whiskey Shop or substitute with Cointreau if you can’t source this liqueur)
25ml carrot cordial (see method)
1 whole egg
Carrot dust to garnish

To make the carrot cordial:
You’ll need 300ml carrot juice - you can buy this in any health food store but we juice ours fresh and dehydrated and blitz the pulp to make the carrot dust for garnish.
Add the juice in a jug/bowl with 300g caster sugar ad 1g citric acid and stir until the sugar and acid are dissolved. Bottle and store in the fridge for up to one week.
Method:
Add all the ingredients to a cocktail shaker and dry shake (without ice), then shake with ice.
Fine strain the mixture into a coupe.
Garnish with a sprinkle of carrot dust.

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