Veg Out With Birch's Carrot-Aperol Cocktail

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Smack dab in the heart of Hollywood, newish Los Angeles addition Birch serves as a much needed respite of reimagined, globally-inspired small plates from chef Brendan Collins (Waterloo & City) in a nook of the city needing fresh fare. And right up there with his monkfish tikka masala and rabbit baklava are Gaby Mlynarczyk's (Cadet) excellent, clean-tasting fruit and vegetable libations, which feel both familiar and exotic. Below, a slightly more savory drink built from carrots, Aperol and gin, and seasoned with cardamom.

#3
Makes 1

2 ounces carrot juice
1 1/2 ounces dry gin
3/4 ounce Aperol
3/4 ounce lemon juice
1/2 ounce simple syrup
2 dashes Scrappy's Cardamom Cocktail Bitters (optional)

Add all ingredients to cocktail shaker with five ice cubes and shake for three seconds. Strain into ice-filled stemless wine glass and garnish with a carrot flower.

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