Rouge Tomate'S Velvet Sunrise Recipe

• 1/4 ounce fresh ginger juice
• 1/4 ounce light agave syrup
• 1/4 ounce yuzu juice (from bottle)
• 1/4 ounce light agave syrup
• 1 ounce orange juice, from about 1 orange
• 2 ounces carrot juice, from about 1 medium, peeled carrot (fine strained to remove pulp)
• 2 ounces of clementine juice, from about 2 clementines
• 5 sage leaves
• Squeeze of lemon juice (optional)
• 1/2 ounce pomegranate juice, from about 1/2 cup pomegranate seeds
• Garnish: 1 small bunch of sage leaves

1. In a resealable jar, stir ginger juice into agave nectar until loosened. Cover and shake well. Store for up to 1 week, shake before using.
2. In a resealable jar, stir yuzu juice into agave nectar until loosened. Cover and shake well. Store for up to 1 week, shake before using.
3. In a cocktail shaker, muddle the sage. Add clementine juice, orange juice, carrot juice, and squeeze of lemon juice (optional). Fill with ice, shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass.
4. Pour pomegranate juice on top for sunrise effect. Garnish with fresh sage leaves and serve.

ginger juice, syrup, yuzu juice, syrup, orange juice, carrot juice, clementine juice, sage, lemon juice, pomegranate juice, sage

Taken from www.seriouseats.com/recipes/2013/03/velvet-sunrise-from-rouge-tomate-carrot-juice-blend-recipe.html (may not work)