Carrot / Orange / Pisco

By corlear

Note: The waiter serves the juice in front of the customer and stirs the cocktail.

Ingredients

• For the carrot water ice:
• 13/4 lb carrot
• For the pisco gelatin:
• 1 cup pisco
• 11/2 tbsp water
• 1 sheet gelatin (previously rehydrated in cold water)
• To finish:
• 11/4 cup orange juice

Details

Servings 10

Preparation

Step 1

For the carrot water ice:
1. Peel the carrots and liquidize them.
2. Freeze the liquid. Once frozen, use a spatula roughen up the surface to get a
scalely texture.
3. Put the mixture in the freezer again.

For the pisco gelatin:
1. Heat the water and dissolve the gelatin.
2. Remove from the heat and mix with the pisco.
3. Leave to set in the fridge for a minimum of 3 hours.

Final Steps & Preparation:
1. Heap the carrot water ice on a coffee spoon and place it in a cocktail glass.
2. Put a little pisco gelatin in the bottom of the glass.
3. Put the orange juice in a cold jug and serve at the table.