The Carrot in the Rye with Rye Bread Flower

Prior to making the drink, paint a straight line using date syrup down the center of a snifter glass. Roll rye breadcrumbs down the paint strip so they stick; set aside.

Combine alcohol, lemon juice and honey in cocktail shaker and shake vigorously to thoroughly incorporate honey. Double strain into a snifter.

Fill the snifter lightly with ice, sphered ice if desired. Place the rye flower on the top of the snifter followed by the carrot straw into the center. Twist a sprig of thyme around the carrot straw; serve.

To make carrot infused rye: Combine 3 carrots peeled into long strips with 325ml whiskey, such as High west Double Rye, into an airtight bag, and sous vide at 145 F for 2 hours.

To make turmeric infused cayenne honey: Heat ½ cup each honey, water and turmeric and simmer 10 minutes. Stir in ½ teaspoon cayenne.

To make carrot straw: Bake thick, wide carrots at 350 F until they soften, usually about 10 to 15 min. Then using a thin metal straw, chopstick, or skewer, burrow a hole down the center of the carrot. Leave the carrots in cold water for 8 hours to harden. Freeze the carrots for a quicker result, but they will eventually go limp again. To make the straws last longer, put them in a dehydrator for 18 hours at 140 F.

Rye Bread Flowers

• 4½ teaspoons yeast
• 2½ cups lukewarm water
• ⅔ cup date syrup
• ¼ cup vegetable oil
• ⅛ cup cocoa powder
• 1 tablespoon salt
• 2 cups rye flour
• 2 cups buckwheat flour
• 3 cups bread flour

Dissolve yeast in water with the date syrup. Add vegetable oil, cocoa powder and salt;stir. Add all the flour except 1 cup bread flour. Combine well.

Add remaining bread flour, adding more until the dough is not so sticky and it is too hard to mix it with the wooden spoon. Rest 30 minutes. Knead by hand or mixer with dough hook, 5 to 7 minutes, or until smooth and elastic.

Form a ball and transfer to a greased bowl. Cover with plastic wrap and a damp cloth.  Let rise at room temperature until it has doubled in size, 60 to 90 minutes.

Divide dough in half and turn onto lightly floured surface. Shape each half into a small ball and flatten. Make a hole in the center using a large straw or any cylindrical tool. Use a fork and press down to make 4 lines. Repeat pressing the fork parallel to where you did last until you have 6 equal sides. Cut in between each side from the center hole outwards, leaving the hole intact. Pinch the two sides together to make a pointed flower petal. Place dough flowers into a flat baking sheet. Cover with plastic or a damp cloth. Let rest and rise, 30 to 45 minutes.

Put loaves in a preheated 400 F oven for about 40 minutes, or until done. The bread should sound hollow when tapped.