Carrot & Green Cardamom Warmer

Carrot and Green Cardamom Warmer_1_small for web.jpg

Whether or not you’re participating in dry January, mocktails offer incredible and unexpected flavors with all of the fun presentation of a cocktail minus the booze. We’re kicking this series off with a Carrot & Green Cardamom Warmer, perfect for cozying up into the weekend.

Bonus: we added in an alcohol suggestion for those not participating in dry January!


Carrot & Green Cardamom Warmer



3-4 Jansal Valley Whole Green Cardamom Pods, cracked

1” piece Ginger / sliced thinly

2 T sugar

¼ C Water

¼ C fresh or bottled Carrot Juice

¼ c Gin (optional)

1 T lemon juice

Ice / as needed

Pickled Carrot & Crystallized Ginger Skewer

For Skewers:

1 Carrot / peeled

6-8 slices Jansal Valley Crystallized Sliced Ginger

¼ C Apple Cider Vinegar

2 t Kosher Salt

1 t Sugar

Carrot and Green Cardamom Warmer_2_small for web.jpg


In a small sauce pan, bring the cardamom, ginger, sugar and water to a boil. Simmer for 5-10 minutes, then remove from the heat and allow to cool. Chill two coupe glasses by filling them with ice water. Set aside.

Add the syrup, carrot juice, lemon juice, and gin to a shaker. Shake vigorously for 30 seconds. Empty the chilled glasses, then strain the cocktail into the two glasses. Garnish with the skewers and serve.

For Skewers:

Use a vegetable peeler to create long, wide ribbons of carrot. Place them into a bowl of ice water, and set aside while you prepare the brine.

In a small sauce pan, bring the vinegar, ¼ cup water, salt, and sugar to a boil. Remove from the heat, and add the carrot ribbons. Allow the carrots to brine for 10-15 minutes, or until cool to the touch.

Make the skewers by weaving the carrot over a toothpick, breaking up the weave with slice of crystallized ginger every second or third fold.

Print This Article