The new year will bring more Seattle favorites to the Eastside, including Capitol Hill’s SOI. It plans on opening a location in the new residential/office/retail space, Kirkland Urban, along the bustling Central Way that runs through the waterfront downtown. SOI’s menu has all the rich, complex Thai flavors the region has come to love, and its menu primarily focuses on the Issan northeastern region of Thailand, featuring its Khao Soi, a hearty curry noodle soup, one of its jaan piset (signature) favorites. To get appetites going, SOI wanted to share one of their signature cocktail recipes with a signature sense of humor – meet the Updoc (as in, “What’s up, doc?”), a drink that includes, of course, carrot juice. Bartender and creator Kyle Browning recommends using heirloom carrots, which can come in a variety of hues, including purple, red, or yellow, adding a unique color to the drink.
Courtesy Kyle Browning
(makes 1 serving)
1½ ounces Blanco tequila
1/2 ounce lime juice
½ ounce heirloom rainbow carrot juice (prep note below)
1/4 ounce maple syrup (recommend 100 percent Grade A amber)
¼ ounce ginger syrup (recipe and prep note below)
3 rosemary leaves
1 sprig of fresh rosemary and 1 wheel of lime to garnish
Prep Ahead of Time:
If you don’t have a juicer, use a food processor to blend the carrots with some water to a loose pulp, and extract the liquid through cheesecloth or a fine mesh strainer. Bottle and refrigerate.
For the ginger syrup, you’ll need a large ginger root and plain sugar. Process the ginger through a juicer or food processor with some water, and strain to separate the juice. Measure how much liquid is collected, and to the one part of ginger juice, add two equal parts of sugar, and mix until sugar is dissolved. A little goes a long way, so don’t worry if you don’t wind up with a large amount. Bottle and refrigerate.
Let’s Mix This!
Combine all the drink ingredients in a cocktail shaker with ice, cover, and shake vigorously for 15-30 seconds, and then strain into a cocktail glass. You can rim the glass with salt ahead of time, or just garnish with a lime wheel speared with the rosemary sprig.