Beta Carotene & Iodine

Built on the classic gimlet template, this cocktail pairs joven Espadín mezcal with fresh lime juice and a touch of sweetness, then layers in cinnamon, pear, chili, and carrot to build complexity beyond the original. Chopped baby carrots lend a natural sweetness and vibrant beta carotene color, while carrot strings finish the glass with a fresh, earthy garnish. The result stays true to the gimlet's clean, citrus-forward backbone while introducing new depth and dimension with every sip.

Ingredients

• 2.5 oz joven Espadín mezcal (Los Vecinos)

• 0.25 oz cinnamon pear lime white balsamic vinegar

• 1 oz sweet lime juice

• 2 dashes orange bitters

• 2 pinches Aji chili salt

• Chopped baby carrots

• Carrot strings, for garnish

Steps

1. Muddle chopped baby carrots with the orange bitters in a shaker to extract as much juice and flavor as possible.

2. Add the mezcal, cinnamon pear lime white balsamic vinegar, and sweet lime juice.

3. Fill with ice and shake well.

4. Rim a chilled cocktail glass with Aji chili salt.

5. Double strain the cocktail into the glass.

6. Garnish with carrot strings.

Paired With

70% Peruvian cacao with Maras salt from Quma Chocolate

The deep, roasted intensity of the cacao echoes the drink's earthy carrot and chili notes, while the delicate crunch of Maras salt mirrors the Aji salt rim, tying the whole pairing together. The salt in the chocolate echoes the cocktail’s chile-salt rim, while the cacao provides a deep counterpoint to the fresh carrot and sweet lime. The combination allows the drink’s earthy, citrus and saline qualities to connect without making the pairing excessively sweet.