The Allen Parsnips Project | Wine Enthusiast
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Recipe courtesy Bob Peters, head mixologistThe Punch Room at The Ritz-Carlton, Charlotte, NC

Now that carrots no longer have cocktail shock value, bartenders are working with different seasonal root vegetables: notably, the humble parsnip. Once juiced, its mildly sweet, slightly earthy flavor profile “screams autumn,” according to The Punch Room’s Bob Peters. Pair it with the Candied Sweet Potato Sidecar for a delightful vegetarian affair.


One halved orange
2 ounces vodka, like Tito’s Handmade Vodka
1 ounce freshly pressed parsnip juice (approximately 2–3 peeled parsnips)
½ ounce ginger liqueur, like such as Domaine de Canton
¼ ounce honey (optional)
Freshly grated nutmeg, for garnish


Place the orange in a cocktail shaker and muddle, extracting as much juice as possible. Add vodka, parsnip juice, ginger liqueur and honey (if desired). Dry shake (vigorously and without ice) for 10 – 15 seconds, then add ice and shake again to chill. Strain into a chilled coupe or martini glass. Garnish with a sprinkle of nutmeg.

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