Even while pregnant, I’m not typically one to order a “mocktail” — they’re usually supersweet and lack the interesting aspects of their alcoholic counterparts, and I’d rather just drink an iced tea or grapefruit juice. However, when Adam and I were in Napa last month, I discovered a serious exception to the rule. While hanging at the bar of Solbar one night (amazing dinner, by the way), we had the pleasure of chatting with expert mixologist Kelly Dallas, who was behind the bar. He offered to mix up one of his signature “What’s Up Doc” cocktails sans alcohol for me, and I was totally intrigued by the idea of a drink that sounded so healthy (carrot juice and coconut milk!) and was as tasty as Kelly promised.
*photos by kate zimmerman
The result was so different and delicious, Adam ordered one too, and Kelly promised that the rum-spiked version was definitely worth trying out post-pregnancy as well. I fully intend to mix up a batch by the pool this summer, so luckily I snagged the recipe to share with you guys, too. And um, how amazing would it be to serve a carrot juice libation for Easter brunch or cocktail hour? The flavors are so bright and spring-y, and guests will swoon over the vivid orange color and clever nod to Easter bunny’s favorite food (or drink.) Keep reading for the recipe!
- 1 1/2 oz. coconut Rum
- 1/2 oz. silver rum
- 1 oz. fresh squeezed carrot juice (or Odwalla Carrot Juice)
- 1/2 oz. fresh squeezed lime juice
- 1/4 oz. simple syrup (I used agave syrup)
- 2 coins of Peeled ginger (about the size of a nickel)
- Muddle ginger in the bottom of a cocktail shaker mixing glass.
- Add remaining ingredients and shake hard with ice.
- Double strain ( to remove ginger) into a high ball glass over fresh ice and garnish with carrot greens, lime zest, or carrot ribbons.
for the non-alcoholic version: Replace the rum with 1 1/2 oz. lemonade and 1/2 oz. Coco Lopez coconut milk. Top off with 3/4 oz. soda water.