Veg Out With Birch's Carrot-Aperol Cocktail

Smack dab in the heart of Hollywood, newish Los Angeles addition Birch serves as a much needed respite of reimagined, globally-inspired small plates from chef Brendan Collins (Waterloo & City) in a nook of the city needing fresh fare. And right up there with his monkfish tikka masala and rabbit baklava are Gaby Mlynarczyk's (Cadet) excellent, clean-tasting fruit and vegetable libations, which feel both familiar and exotic. Below, a slightly more savory drink built from carrots, Aperol and gin, and seasoned with cardamom.

#3
Makes 1

2 ounces carrot juice
1 1/2 ounces dry gin
3/4 ounce Aperol
3/4 ounce lemon juice
1/2 ounce simple syrup
2 dashes Scrappy's Cardamom Cocktail Bitters (optional)

Add all ingredients to cocktail shaker with five ice cubes and shake for three seconds. Strain into ice-filled stemless wine glass and garnish with a carrot flower.