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People Wine & Drinks

Liquid brunch

epicure 1 March 2016

Bar manager Mohd Irwan of Studio 1939 dangles the carrot in the quest for a healthy brunch wake-me-up.

Bunny Mary
120ml fresh carrot juice
10ml fresh lemon juice
10ml fresh lime juice
10ml olive brine
2 dashes Tabasco

1 dash Worcestershire sauce

1 dash celery bitters

pinch pink Himalayan sea salt
pinch crushed black pepper
45ml Tanqueray gin

3 carrot slices

1 lemon wedge

1 lime wedge

freshly grated black pepper

  • Add all ingredients except gin and garnishes in a glass and gently stir to incorporate. Add gin and gently incorporate.
  • Add ice cubes, arrange garnishes and sprinkle freshly grated black pepper only when you’re ready to serve.

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