By: Rebecca Sturt, Consultant at Pineapple, Dubai, United Arab Emirates.
- 1 1/2 ounces Elijah Craig Small Batch Bourbon
- 1/2 ounce Ruby Port
- 1 1/4 ounces fresh carrot juice
- 1 ounce fresh orange juice
- 1/2 ounce fresh lime juice
- 3/4 ounce fresh red bell pepper, ginger and chili syrup (SUB RECIPE/INSTRUCTIONS INCOMING)
- Splash of East Imperial Mombasa ginger beer
Garnish: 1 buttered Cajun baby corn cob, 1 baby carrot, 1 slice of fresh ginger, 1 red chili, half a small lime and a sprinkle of Louisiana Cajun Seasoning (Mix Cajun seasoning, crushed mixed peppercorns, and coarse sea salt with a hint of lime zest to create a fine powder).
- Build in a mixing glass, stir with hard ice for 20 seconds, and then double strain into a copper mug over cut or cubed ice.
- This drink is easy to batch and store chilled and then pour over fresh ice.
- Garnish with buttered Cajun baby corn, baby carrot, lime wheel, fresh ginger, red chili, and a sprinkle of Louisina Cajun Seasoning.
My inspiration for this cocktail came from my love of making drinks with vegetables, and a recent visit to New Orleans. I wanted to create an easygoing and slightly healthy cocktail, made with fresh ingredients available year round. I chose Elijah Craig Small Batch Bourbon for its full flavor and bold finish, and because it also works well with vegetables, especially red bell peppers and spices like ginger. I took myself off to a local farm to find some fresh produce, and as Elijah Craig was a farmer I thought this was fitting. I love red bell peppers, and they are readily available around the world, as well as being rich sources of antioxidants and vitamin C. The ginger adds a hint of spice to complement the peppers, and is also one of the “must” components in a mule cocktail. I chose carrot and orange juice as they are a perfect match and a healthy drink on their own, and I found that they perfectly complemented the flavor of the port. Mules also eat carrots, which is another nice link back to the farm.