Hare-way to the Stars (Veggie Galaxy)

Alexis Jesup

Eating healthier is an evergreen New Year’s resolution, but adding more vegetables to your diet is easier said than done. Fortunately, meatless Cambridge diner Veggie Galaxy has made that task a little easier by mixing carrot juice with booze in Hare-way to the Stars.

Brother Cleve, a longtime local bartender and cocktail historian, is the man behind this unusual mixture.

“I’ve been interested in savory cocktails for some time, and I figured a place called Veggie Galaxy would be a fine place to launch one,” Cleve says.

Aside from carrot juice, the drink also includes Barr Hill Gin, which is made in Vermont with raw honey. Another unorthodox addition is Somrus Alphonso Mango Cream Liqueur, which is made with Indian mangoes.

“Carrots and mangoes are popular dessert items in South Asia, so I thought [the blend] would smoothly augment the gin and juice. It did, and the cream also added a nice, frothy texture,” says Cleve.

For spice, Cleve uses cinnamon syrup and Scrappy’s Black Lemon Bitters, which aren’t based on lemon but rather a Middle Eastern spice made with dehydrated limes.

The result is a funky concoction with a strong, almost medicinal flavor up front that’s mellowed by cream and carrot in the back. And lest the drink’s focus is lost amidst all those flavors, a strip of rainbow carrot appears as a garnish.

“We played around with various garnishes, and the rainbow carrot slice won the popular vote,” says Cleve. “Some folks think it’s bacon—but it’s obviously not!”

Hare-way to the Stars
1½ ounces Barr Hill Gin
1½ ounces Bolthouse Farms 100% Carrot (or other carrot juice)
½ ounce Somrus Alphonso Mango Cream Liqueur
¼ ounce Monin Cinnamon Syrup
1 dash Scrappy’s Black Lemon Bitters
Rainbow carrot slice, for garnish

Add all ingredients to a shaker filled with ice. Shake until chilled and strain into a rocks glass. Garnish with a speared rainbow carrot slice and serve.

Brian Samuels

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