Description
A springtime treat in cocktail form!
Ingredients
- FOR THE BUTTERSCOTCH SAUCE:
- ½ cups Sugar
- ½ cups Heavy Cream
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Vanilla
- 1 pinch Sea Salt
- FOR THE EASY CREAM CHEESE FROSTING:
- 2 Tablespoons Cream Cheese, At Room Temperature
- 1 Tablespoon Powdered Sugar
- 1 teaspoon Vanilla
- FOR THE COCKTAIL:
- 1 Tablespoon Finely Chopped Walnuts
- 10 whole Baby Carrots
- 4 ounces, fluid Cream Or Half-and-Half
- 2 ounces, fluid Vanilla Vodka
- 2 ounces, fluid Spiced Rum
- 1 ounce, fluid Irish Cream Liqueur
- 1 pinch Sea Salt
- 1 pinch Cinnamon
Preparation
Make the butterscotch sauce by melting the sugar in a pot over a low to medium flame. Do not walk away. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat, add the butter, vanilla and salt and stir until all lumps are gone and the sauce is a light golden brown.
Make the cream cheese frosting by mixing the ingredients thoroughly until the sugar has dissolved.
Prepare the cocktail glasses by dipping the rims into the cream cheese frosting and immediately rolling them around in the chopped walnuts. Place in the refrigerator to set while you assemble the rest of the cocktail.
Add the carrots and cream to a blender and puree until the carrots are completely broken down. Add the liquid to a cocktail shaker along with the vodka, rum, Irish cream liqueur, 2 tablespoons of butterscotch sauce, sea salt and cinnamon. Fill with ice and shake vigorously. Pour through a strainer into the prepared cocktail glasses.
