Pawskal

Hello children (18 and over, of course), this week we're going full Easter to prepare for Easter, which is coming way too early this year (or winter leaving way too late... depending on how you look at it).

This week, however, my love, your cocktail is a little more complicated to make, but oh so rewarding in terms of both originality and taste. So, we're sticking with the concept... Easter, bunny, carrots... and since the Alchemist just found a pile of deer carrots under the snowbank, he felt inspired by the moment.

You'll need:

-2oz carrot juice

-1oz vanilla vodka

-1oz maple syrup

-1oz white chocolate liqueur

-0.75oz of CØYØT

-0.5oz pineapple juice

-0.5oz of Ptit Réduit (juniper and smoked maple mistelle)

-salt

-cinnamon

-cream cheese... sick, buddy... SICK

-crushed pecans

You'll start by taking a "rock" glass or a whisky glass for those in the know. You'll rim the glass with cream cheese and then dip the rim in the crushed pecans. Keep it in the fridge (it's warm at your place), we want it to stay pretty. Then, take your shaker and fill it with ice, add the vodka, carrot juice, CØYØT, maple syrup, Ptit Réduit, a pinch of salt, a pinch of cinnamon, and the white chocolate liqueur. Shake vigorously to combine the ingredients well and chill them. Strain the mixture into the glass you prepared earlier, but into which you will have previously added a large ice cube. All that's left is to serve, and it's normal if it tastes like carrot cake ;-)