It takes a little time to prep… but it lasts up to three days!
Makes 3 cocktails
Prep time: 15 mins
For the Juice: Yields about 12 oz.
4 large carrots
2 sweet apples (we love honeycrisp)
For the salted rim:
1 tsp dried ancho chile powder
1 tsp cayenne powder
2 T salt
For the Cinnamon-Cayenne Agave:
¼ c. 100% Agave syrup
3T boiling hot water
1 tsp cinnamon
1 tsp cayenne
**For making bigger batches, you’ll want to keep a 2:1 ratio for agave to hot water. Two parts agave, one part hot water. As for carrot and apple juice shoot for a 1:1 ratio. One part carrot, one part apple.
Step 1: Make Syrup- simply add agave, boiling hot water, cinnamon, and cayenne together in a bowl and mix thoroughly. Set aside to cool.
Step 2: Wash and peel carrots, core apples and throw them in the juicer. Squeeze ½ a lemon into the juice and mix. It’s yummy and kid friendly at this point!
Step 3: Mix together salt, cayenne, and ancho chile.
Then it all comes together!
Use a pint glass. Take remaining lemon and rim the lip of the glass with lemon juice. Dip rim into your salt mixture.
In a cocktail shaker add:
4 oz. (1/4 c carrot-apple juice)
3/4 oz. cinnamon- cayenne agave
1 1/2 oz. tequila
Add a scoop of ice and shake, shake, shake
Pour directly in to your salted-pint glass, top with ice and feel good about how you started your day!