Carrot Cake
Mixologist Ken Hall of Noir Bar – Las Vegas, NV
Adapted by StarChefs.com
February 2009
Yield: 1 Cocktail
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INGREDIENTS
¾ ounce Van Gogh Vanilla vodka
¾ ounce Montecristo spiced rum
¾ ounce Toschi nocello liqueur
¾ ounce Bailey’s Irish Cream
½ ounce heavy whipping cream
1 ounce carrot juice
1 tablespoon brown sugar
1 teaspoon cinnamon
¾ ounce simple syrup
To Assemble and Serve:
Cream cheese frosting
6 raisins
Grated nutmeg
METHOD
In a shaker, combine vodka, rum, nocello, Irish cream, whipping cream, carrot juice, sugar, cinnamon, and simple syrup with ice. Shake and strain into a chilled cocktail glass rimmed with frosting. Drop raisins into the glass and grate nutmeg over the top.
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