IMBIBE: Queen Anne’s Lace

Hold onto hope, people. And I don’t mean clinging to the East Side street sign while bracing for 40mph winds and ice in your face. Although if you find yourself in that predicament, godspeed and we’ll wait for you at the bar.

I mean hold onto the hope that someday, somehow, we will see dirt, grass, concrete again.

It was one such night between snowstorms I found myself lamenting to Josh Nault, who heads up the cocktail creations at Besos in East Greenwich. Josh – who’s no dummy – quickly went to work on something to cheer up this doleful cocktail writer. He served up a drink named for wild carrot flowers, made from his catalogue of infusions and simple syrups.

What: Queen Anne’s Lace

Found Where: Besos

Go Get: 

• 3 oz Carrot Vodka*
• 1 oz Ginger Anise Simple Syrup**
• Ice (small cubes)

Make: Pour into a small snifter laden with ice and stir lightly.

At first sip, you’ll find earth, clay and floral aromas, followed by a rich, mellow finish. This may sound odd and may not be everyone’s cup of booze, but this drink has me sipping, pondering, thinking of carrots and believing someday I’ll be digging in a garden again. Until then, stop by Besos for your fix.

*Carrot vodka*

Shave carrots and rest them in vodka for 3 to 4 weeks. You’ll have to play around and experiment with how many carrots suit your taste, but the more and the smaller cut, the better for maximum surface area infusion. Strain and giddyup.

**Ginger Anise Simple Syrup

• 1:1 ratio of
• Water
• Brown Sugar
• Finely dice a small fennel bulb and ginger nob
• Boil with water and add brown sugar
• Sit over low heat for 20 minutes
• Let it cool and strain it