Carrot Negroni
Carrot-Infused Gin, Dry Vermouth, Mirepoix Bitter Blend, Orange
Bartender Natalie Newberry of The Catbird Seat | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Carrot-Infused Gin:
750 milliliters Roku gin
100 grams shaved carrots
Mirepoix Bitter Blend:
18 ounces Luxardo bitter bianco apéritif
6 ounces Suze apéritif
1 tablespoon freeze-dried mirepoix
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Cocchi dry vermouth
Orange peel
METHOD
For the Carrot-Infused Gin:
In a nonreactive container, combine gin and carrots. Place in a sonicator at 95°F for 15 minutes. Strain through a coffee filter. Bottle and reserve.
For the Mirepoix Bitter Blend:
In a nonreactive container, combine apéritifs and mirepoix. Seal and let sit 24 hours at room temperature. The next day, strain through a coffee filter. Bottle and reserve.
To Assemble and Serve:
In a mixing glass with ice, stir to combine vermouth, 1½ ounce Carrot-Infused Gin, and ¾ ounce Mirepoix Bitter Blend. Strain into rocks glass with 1 large ice cube. Express orange peel over top.
