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Drink

Carrot Spirit

A distilled spirit made from fermented carrot juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Carrot and hops work together. They rank in the top 85% of all ingredient pairs. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Carrot Spirit

Ingredients

Directions

Prepare the carrots

  1. Wash, top, and chop the carrots.

  2. Place them in a large brewing pot with water and cover with cloths.

  3. Kindle a fire beneath to cook the carrots until they become a tender pulp.

  4. Press the pulp to extract the juice and run it through a flannel bag.

Make the wort

  1. Return the juice to the pot and add a proportional quantity of hops.

  2. Boil the mixture for about 1 hour until it resembles wort.

  3. Cool the mixture and transfer it to a fermentation vessel.

Ferment and distill

  1. Add yeast and allow it to ferment for about 4 months.

  2. Distill the fermented liquid twice to obtain a clean spirit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + hopstop 85% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Provide the sugars and flavor that the yeast ferments into alcohol.
Hops
Add bitterness and aroma that balance the sweetness of the wort.
Yeast
Ferments the sugars in the juice into alcohol and carbon dioxide.

The step that matters

Cool the mixture before adding yeast. Yeast is killed or stressed by hot liquid, so the wort must be cooled before it goes into the fermentation vessel. Adding yeast too early can stop fermentation entirely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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