Coffee and carrot cake, a classic pairing but have you tried it in cocktail form? This sweet and spiced indulgence is crafted with our HOUSE filter coffee and the limited-edition botanicals of Mermaid Winter Gin from Isle of Wight Distillery.
Carrot Cake Syrup Step 1
In a small saucepan, combine the carrot juice, sugar, nutmeg, cinnamon, star anise and vanilla paste. Gently heat until the sugar dissolves, and then simmer for a further 5 minutes to infuse the spices.
Carrot Cake Syrup Step 2
Remove from the heat and stir in the citric acid until fully dissolved (this helps balance sweetness and extend shelf life).
Carrot Cake Syrup Step 3
Strain the syrup through a fine mesh sieve or muslin cloth to remove solids and the star anise. Allow it to cool slightly.
Carrot Cake Syrup Step 4
Once warm, transfer to a blender. Sprinkle in the xanthan gum while blending on a low speed until smooth and thickened (about 30-60 seconds).
Carrot Cake Syrup Step 5
Pour into a bottle and store in the fridge for up to 2 weeks. Shake well before each use.
Cocktail Step 1
Mix 500ml Mermaid Winter Gin, 250ml carrot cake syrup, 150ml fresh lemon juice and 250ml filter coffee, stir well.
Cocktail Step 2
Add 250ml Barista oat milk or whole cow’s milk.
Cocktail Step 3
Let the mixture curdle, then strain through a coffee filter until clear.
Cocktail Step 4
Fill a tall glass with ice and pour in the cocktail mix until the glass is halfway full.
Cocktail Step 5
Top up with Franklin and Sons pineapple and almond soda to serve.
