Rouge Tomate’s Velvet Sunrise

[Photograph: Linda Xiao]

This spirit-free cocktail from Rouge Tomate in NYC is a citrusy beta-carotene booster. Try using different heirloom carrot varieties for new color and flavor variations.

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Special equipment: Juicer, shaker, fine strainer, strainer

Ingredients

serves Makes 1 cocktail, active time 15 minutes, total time 15 minutes

  • For the ginger syrup:
  • 1/4 ounce fresh ginger juice
  • 1/4 ounce light agave syrup
  •  
  • For the yuzu syrup:
  • 1/4 ounce yuzu juice (from bottle)
  • 1/4 ounce light agave syrup
  •  
  • For the cocktail:
  • 1 ounce orange juice, from about 1 orange
  • 2 ounces carrot juice, from about 1 medium, peeled carrot (fine strained to remove pulp)
  • 2 ounces of clementine juice, from about 2 clementines
  • 5 sage leaves
  • Squeeze of lemon juice (optional)
  •  
  • For the pomegranate float:
  • 1/2 ounce pomegranate juice, from about 1/2 cup pomegranate seeds
  • Garnish: 1 small bunch of sage leaves

Procedures

  1. For the ginger-agave syrup: In a resealable jar, stir ginger juice into agave nectar until loosened. Cover and shake well. Store for up to 1 week, shake before using.

  2. For the yuzu-agave syrup: In a resealable jar, stir yuzu juice into agave nectar until loosened. Cover and shake well. Store for up to 1 week, shake before using.

  3. For the cocktail: In a cocktail shaker, muddle the sage. Add clementine juice, orange juice, carrot juice, and squeeze of lemon juice (optional). Fill with ice, shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass.

  4. Pour pomegranate juice on top for sunrise effect. Garnish with fresh sage leaves and serve.