Carrot Cocktails for the Easter Bunny

A cocktail for Easter and beyond, for brunch or dinner, is on the menu at David Burke Tavern on the Upper East Side. Called What’s Up Doc, it was created by Mr. Burke’s son Connor, who’s making a career in the restaurant business. What anchors this bright, alluring drink to the occasion is the carrot juice. To make two of the drinks at home, in a shaker combine four ounces of chilled vodka, an ounce-and-a-half of carrot juice, an ounce of lime juice and a half-ounce of simple syrup. Shake and strain it into two ice-filled rocks glasses, and top each with a couple of ounces of ginger beer. Garnish with a baby carrot with a jaunty green top.

What's Up Doc cocktail, $15, David Burke Tavern, 135 East 62nd Street (Lexington Avenue), 212-988-9021,

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

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