A Refreshing Blend of Nihilism and Nature
Thomas J. Story
If you’re the kind of person who shudders at the idea of the hair of the dog, this cocktail is for you. There’s something so pleasantly healthy-ish about this fresh-pressed-juice cocktail, which has the slightest orange-bitter twinge from Aperol. It’s exactly what you want to drink, no matter the time of day.
This recipe, and others like it, can be found in the article “This Might Be the Best New Thai Restaurant in the Country. And We’ve Got Their Recipes.”
How to Make It
1
Make the brunch juice. Run all vegetables, fruit, and spices through an electric juicer. Double-strain through a chinois into a quart deli container. The juice will keep refrigerated for 48 hours.
2
Make the cocktail. Combine Aperol and brunch juice in a 12 oz. Collins glass. Fill halfway with crushed ice. Stir to incorporate. Add ice to fill. Garnish with mint, or any herbs you may have on hand.
Ingredients
FOR THE BRUNCH JUICE (Makes 30–35 oz., enough for about 6 cocktails)
2 ½ lbs carrots, scrubbed and peeled
3 red apples, washed and cored
1 lemon
1⁄2-inch knob ginger, peeled
1⁄2-inch knob turmeric, peeled
¼ tsp ground cardamom
FOR THE COCKTAIL
2 oz Aperol
4 oz brunch juice (ingredients above; recipe top right)
optional herbs for garnish
Directions
1
Make the brunch juice. Run all vegetables, fruit, and spices through an electric juicer. Double-strain through a chinois into a quart deli container. The juice will keep refrigerated for 48 hours.
2
Make the cocktail. Combine Aperol and brunch juice in a 12 oz. Collins glass. Fill halfway with crushed ice. Stir to incorporate. Add ice to fill. Garnish with mint, or any herbs you may have on hand.
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