2 oz. Tumeric-infused vodka
1 oz. Carrot juice
¾ oz. Honey
¾ oz. Lemon juice
2 dashes Angostura bitters
Combine all ingredients into a shaker tin and shake well. Strain. Serve on the rocks and garnish with celery stick.
Matt Ragan, beverage director at Victor Tango’s in Dallas, created this recipe.
