What are we drinking?

Bunny Marys

Pimenton salt - coat the rim of glass with pimenton salt, combine all other ingredients 

1 ½ oz Vodka 

3 oz carrot juice

½ oz  honey syrup

½ oz lemon juice

1 teaspoon caper juice

1 teaspoon Crystal hot sauce

Parsley garnish 

Recipe Source

Marcella’s Italian Kitchen

Ingredients 

9 oz shelled unpeeled almonds

1 C + 2 T sugar

9 oz peeled carrots, cut into 1 inch pieces

4 Oz Ladyfingers, crisped in a 325 degree oven for 20 minutes

2 ½ t baking powder

1 T Amaretto or other nutty liquor (or maybe a tiny bit of almond flavoring)

¼ t salt

4 large eggs separated

Steps

1. Turn on the oven to 350°.

2. Put the almonds and sugar in a food processor or blender and chop very fine. Transfer to a mixing bowl large enough to accommodate later all the other ingredients.

3. Chop the carrots as fine as possible in the processor or blender and add to the bowl,

mixing them with the almonds.

4. Break up the ladyfingers into small pieces and chop them in the processor or blender until very fine, then mix with the other ingredients in the bowl.

5. Add the baking powder together with the liqueur and the salt and mix thoroughly.

6. Mix the egg yolks with the other ingredients in the bowl.

7. In a separate bowl, beat the egg whites until they form stiff peaks. Take 1 or 2 tablespoons of beaten egg white and mix it into the cake batter in the bowl to soften it a bit. Then the remaining egg whites gently.

8. Grease the bottom of the springform with butter and pour in the batter, leveling it without pressing it. (Note: If you are not using a springform pan, line the cake pan with buttered wax paper before pouring in the batter. This will make it easier to remove the cake when baked.)

9. Place the pan in the uppermost level of the preheated oven and bake for 50 to 60 minutes. Begin checking for doneness after 50 minutes by inserting a knife in the cake. When the knife comes out dry, the cake is done.

10. When the cake is lukewarm, remove from the pan. Serve at room temperature with whipped cream, if desired. If it is not consumed the same day, wrap the cake, when completely cooled, in aluminum foil. It will keep for a week, without refrigeration.