1/2 lime, freshly squeezed
1 tsp grated fresh ginger
1 ounce alcohol of choice (vodka, gin, rum, tequila work best)
2 ounces organic carrot juice (fresh pressed or bottled)
1 T Rosemary-Infused Simple Syrup (see recipe)
Sparkling mineral water
Muddle grated ginger and lime juice in the bottom of a cocktail shaker. Add ice and all ingredients except mineral water and shake well. Strain into an iced cocktail glass of your choice and top off glass with mineral water. Garnish with lime wheel.
ROSEMARY-INFUSED SIMPLE SYRUP:
Bring to a boil 1 cup water and 1 cup raw, organic honey stirring occasionally. Reduce heat to low and stir until honey is dissolved, reduced and thickened – about 10 minutes. Remove from heat and add 4 rosemary sprigs and let herbs steep for at least 30 minutes while syrup cools. Remove herbs from syrup and pour through a fine mesh strainer into a glass mason jar. Infusion can be stored in an airtight container in refrigerator for up to 1 month.
MOCKTAIL: Replace alcohol with 1 ounce freshly-squeezed orange juice and reduce simple syrup to 1 teaspoon.