NY Times: Add Variety to Spring Drinks with Carrot Spirit by Boardroom Spirits
Lansdale’s Boardroom Spirits distillery is adding to its delicious range of fruit-based eaux de vie brandies with ‘C’, a new vegetable version made from carrots, writes Florence Fabricant for The New York Times.
The distillery uses around 12.5 pounds of fermented and distilled carrots to create one 375-milliliter bottle.
The bouquet and the flavor of the innovative spirit carry sweet carrot’s musky whiff. With some orange bitters in a flute of prosecco and a carrot-stick muddler, it becomes a perfect spring cocktail.
Read more about this innovative spirit at The New York Times by clicking here.
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