Take Root Recipe

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Take Root Recipe

Created by: Zachary Faden, Bartender, Washington D.C.

Recipe:

  • 1 1/2 ounces Monkey Shoulder whiskey
  • 1/2 ounce Linie aquavit
  • 4 ounces ginger-carrot soda (see recipe page 00)
  • Garnish with fried ginger carrot tops (see recipe page 00)

Directions:

  1. Fill mule mug with one ounce of the soda.
  2. Add Monkey Shoulder whiskey and Linie aquavit, and then fill with ice.
  3. Top with soda.
  4. Add a straw, stir the drink, then top with the fried carrot tops garnish, serve, and enjoy!

Ginger-Carrot Soda:

Using a juicer, juice 28 ounces fresh carrot juice and four ounces fresh ginger juice. Strain through chinois, cheesecloth or nut-milk bag. Pour into an iSi soda siphon and charge one time with a CO2 cartridge (include a pinch of fleur de sel).

Fried Ginger Carrot Tops:

Microplane fresh ginger root. Mix with an equal amount of sugar and a pinch of fleur de sel. Fry carrot tops. Remove carrot tops from the fryer and place on paper towels. Dust carrot tops with the ginger and sugar mixture.

Inspiration:

The mule is a fantastic and refreshing introduction to the savory side of cocktails. I continue this tradition and make a drink marrying the beautiful flavor combination of ginger and carrot. Also, while prep-heavy, the finished Take Root stays true to the simplicity of the mule. The key ingredient of the classic mule is ginger. This cocktail embraces and emphasizes the fragrant zestiness of fresh ginger root. Ginger’s earthiness is complemented by Monkey Shoulder whiskey’s mild smoke and spice, Linie aquavit’s caraway and herbal notes, and is rounded out by carrot’s brightness and natural sweetness. The result is a reinvigorating sipper.

Zachary Faden

Zachary Faden

Zachary W. Faden was raised in the suburbs of Philadelphia and moved to the nation’s capital to study history and philosophy at American University. He later studied in Scotland and completed his Masters in Intellectual History from the University of Edinburgh, before making D.C. his home. Following a career as a Department of Defense contractor, Faden’s intellectual wanderlust had him applying his research skills and methodologies to his passion — the history and culture of drinking. His passion became a hobby, then an obsession, which in turn matured into a profession. Faden first trained at the James Beard Award-nominated D.C. cocktail bar Columbia Room, where he learned bar techniques and service etiquette. He later joined the James Beard Award-nominated bar program at Rogue 24, where he executed a cocktail program emphasizing chef-driven techniques. He then took on the role of bar manager and lead bartender at cocktail lounge Magnolia’s on King in Alexandria, Virginia – further experimenting with drink research and development. Zachary has recently returned to the D.C. bartending scene, where he eventually plans to open his own bar.