“Bright orange, tart, smoky, spiced—the Electron has so many flavors dancing around, it felt right to give it an energetic name,” says bartender Julia Momose of this vibrant cocktail. “It reminds me of what we learned about electrons in school, and I still have this image in my mind of these subatomic particles zipping around the nucleus with an unfathomable amount of energy.” The zippy, kinetic vibes are just one of the many reasons why I love this carrot-spiked drink from one of Chicago’s best and brightest. The fruity notes of the Don Amado wholly complement the earthy carrot juice, and the lime juice adds a zing of brightness to the combo. “Imagine roasted carrots, with just a hint of char, seasoned with cardamom and topped with a dollop of yogurt and a squeeze of lime,” Momose says of the way the flavors intertwine.
For cinnamon syrup, combine 1½ cups water with 1¼ cups sugar, and 3 tablespoons cinnamon bark (or cracked sticks). Bring to a boil and let simmer for 20 minutes. Remove from heat and strain off the cinnamon bark. Label and keep refrigerated until ready to use.
Recipe information
Yield
Makes 1 cocktail
Ingredients
Preparation
Rim coupe glass with ground pink peppercorn and salt. Combine all other ingredients in a shaker tin with ice. Shake until the tin feels cold. Strain into prepared glass.
Recipe notes
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