Carrot Ginger Mules Recipes

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Steps:

• In cocktail shaker, muddle mint sprigs, candied ginger, simple syrup, and lime juice. Add gin, ginger beer, and ice, and shake vigorously. Fill highball glass with three or four large ice cubes. Pour in drink and garnish with mint and candied ginger.

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Steps:

• Fill a cocktail glass (preferably a copper Moscow mule mug) with ice.
• Muddle the mint leaves in the bottom of a cocktail shaker. Add the gin, agave and lime juice. Shake well. Strain into prepared cocktail glass, and top with the ginger beer. Serve immediately.

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Steps:

• Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
• Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.n
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.n