Carrot-Infused Pisco, Carrot Juice, rucato Woodlands Amaro, Ginger Syrup, Lime
Bartender Leila Malikyar of Bar Brucato | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Carrot-Infused Pisco:
750 milliliters pisco
900 grams shredded carrots
Ginger Syrup:
Juiced ginger
Granulated sugar
To Assemble and Serve:
1 ounce carrot juice
½ ounce Brucato Woodlands amaro
½ ounce lime juice
Dill stem
METHOD
For the Carrot-Infused Pisco:
In a nonreactive container, combine shredded carrots and pisco. Let sit 5 days. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Ginger Syrup:
In a saucepan over low heat, combine equal parts ginger juice, sugar, and water. Stir until sugar is fully dissolved. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a cocktail shaker, combine carrot juice, amaro, lime juice, 1½ ounces Carrot-Infused Pisco, and ½ ounce Ginger Syrup. Shake and double strain into a Collins glass with crushed ice. Garnish with a dill stem.
