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|Parsnips infusing in moonshine|
|Parsnips in moonshine|
(created by Cocktail Buzz)
1 1/2 ounces parsnip-infused moonshine*
1 ounce carrot-infused soju**
1/2 ounce maple liqueur (such as Sortilège)
1/2 egg white
1/2–1 teaspoon ginger tincture***
1/2–1 teaspoon maple syrup
* Infuse 1/4 cup shredded parsnip in 1 1/2 cups clear moonshine (you can substitute vodka) for up to a week, shaking once or twice every day. Strain into a clean jar or bottle. Label.
** Infuse 3 to 4 carrots, cut into pieces, in 2 cups soju (at about 20% abv) for up to a month, shaking once or twice every day. Strain into a clean jar or bottle. Label.
In a Boston shaker, add all the ingredients except ice and shake vigorously for about 30seconds. Then add ice and shake vigorously for another 15–30 seconds. Double-strain into a chilled cocktail glass.
If you don’t want to use egg white, you can shake all the other ingredients in ice, strain into an ice-filled highball glass, and top with soda. Add a brandied cherry, or something akin to that, cupped in a half-moon orange slice, and speared with a pick. We’ll call this one the Jessica 6.
And, if you’ve caught the creativity bug, start your own infusions. Just walk around the produce aisle of your local grocery store for some inspiration. Then make a beeline to the liquor store for the perfect vehicle for whatever produce you just bought. Soju or some clear moonshine are a good start.
Now, the next time you have a Manhattan, you’ll hit your forehead with the palm of your hand and exclaim, “Wow, I could’ve had a Logan 5.”
Other cocktails that use veggies:
Adam and Srirachacha (tomatoes)
Zul Mule (cucumbers)
Clear and The Wink (celery)