Wednesday, April 18, 2012

The Wascally Wabbit (a.k.a. 'What's Up Doc?')

With the help of PS7's executive sous chef Andrew Markert, I was able to craft a new flip for the spring cocktail menu. The first name that I blurted out when initially coming up with the cocktail was "The Wascally Wabbit." PS7's decided to call it the "What's up Doc?"

The Wascally Wabbit (a.k.a. 'What's Up Doc?')

- 2 oz Bluecoat American Dry Gin
- 1 oz fresh lime juice
- 3/4 oz carrot/allspice syrup*
- 1/2 oz simple syrup
- 1 spoonful St. Elizabeth's Allspice Dram
- 1 egg white

Dry shake ingredients then shake with ice. Double strain into a chilled coupe glass. Garnish with a mint leaf.

It's easy to mishandle the vegetable flavors when building a cocktail with a carrot ingredient. Luckily, I had some very insightful feedback from Chef/Owner Peter Smith that helped shift it from the V8-like drink it might have been.  

Ultimately, this tipple has a nice balance of carrot, citrus, and floral gin botanicals with a slender finish of allspice at the end. What I also like about this flip is it's beautiful color.

The dark orange rising up to a slightly orange egg white foam couldn't have worked out better. Then, it's topped with a mint spring stood up straight by the foam - not only making it carrot-like in appearance but also bringing additional aromatics for the lucky imbiber.

You can't miss out out on this tasty beverage so drop by the PS7's lounge while it's still on the menu.

*Andrew's carrot/allspice syrup consisted of 1 part carrot juice, sugar, and water with 8 to 10 whole allspice reduced in a pan by 1/4. Then, to bring more of a consistent texture, puree in a blender. Take note: carrot gets weird and goopy after a week so expect the syrup to be unusable after five days or so.

Note: This post has been revised since its original publication


  1. Coincidentally, I always wanted to make a gin and carrot juice drink, but then I learned that I recently gained an allergy to them when they're raw. And it's hard to find pasteurized carrot juice. Looks like I may not be able to try this bad boy. :(

  2. That sucks! But wait, the carrot juice has been reduced on a stove for almost 30 minutes with sugar and water? Is that not cooked enough for your allergy? I wouldn't want you to risk it but I'm just wondering how cooked carrots would have to be for you to be able to eat them.