the girl & the fig’s Beet and Carrot Cocktail

I love my job. I mean, I get paid to eat and drink for a living. There isn’t a moment that passes by where I don’t feel blessed for such a gift.

That said, some days I do love more than others. Last summer–for example–I toured California with a Chevy Volt visiting sustainable farms and food producers. It was one of the best things I ever did. Three straight weeks of meeting amazing and inspiring people who welcomed me into their homes, to their farms and into their kitchens.

Sondra and John

This visit was with both Sondra Bernstein and Chef John Toulze at the girl & the fig restaurant located in Sonoma square, and their biodynamic farm located at Imagery Estate Vineyards.

Carrots Beets

This particular stop is very dear to me. For one, the girl & the fig was a huge inspiration for me to jump from Computer Engineer to Food Pornographer. I had been a developer for 9 years so making that switch was not some off the cuff decision. And meeting Sondra was a dream come true!

You might be wondering why a visit from last year is just now getting on my blog and well, the short answer is–it just is. I hope you enjoy this cocktail as much as I enjoyed making it with the staff at the restaurant. By the way, they call this drink The Harlot. Now let’s get drinking!

Ingredients

  • 1 Carrot
  • 1 Tablespoon Sugar
  • 1 Beet
  • 1 sprig of Thyme
  • 1 Bay Leaf
  • 1 Tablespoon Olive Oil
  • 1 ½ Cups Tequila
  • 3 Ounces Canton Ginger Liqueur
  • 3 Ounces orange juice
  • 3 Ounces lemonade
  • Soda Water
  • Limes

Printable View

Yield: 4 servings

Total Time
55 minutes

Prep time
5 minutes
Cook time
50 minutes

Main Ingredients:

Beet, Carrot, Tequila

Recipe Type:

Cocktail

Diet:

Vegan

1. First we are going to start by roasting the beet. Roast it at 425 degrees F for about 50 minutes along with the olive oil, thyme and bay leaf. You want it to be very tender when done, so that a knife slides in and out of it easily.

Roasted Beet

2. Now we are going to make our carrot puree. Start by peeling the carrots and then dicing them.  Cook them in enough water to cover with the tablespoon of sugar until they are quite tender.

Chopping Carrots

3. Puree the boiled carrots and the roasted beet along with just enough of the carrot-water so that the mixture is smooth. Run it through a sieve before using it in the cocktail. We don’t want any chunks in there.

Beet Carrot Puree for Cocktail

4. In a pint glass, add two tablespoons of the beet/carrot purree, 1/4 of each of the other ingredients except for the soda water. Add ice. Cover with a cocktail shaker and give it a few good shakes.

Beet & Carrot Puree

5. Serve it over ice. Add a splash of the soda water and garnish it with a lime wedge and some of the greens from the carrots.

Enjoy!

The Harlot Main

Beet Carrot Tequila Cocktail

Thank you, John for letting me in your kitchen with my crew and everything!

Chef John Toulze

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

Want to know what I'm cooking up next? Follow me on Facebook for Behind-the-Scenes access: