Out of a Hat

Matthew Kelly / Supercall

At Chef’s Garden in Hamburg, New Jersey, mixologist Ali Koppel surprises guests with the magic of fresh Garden State ingredients and locally produced moonshine. To capitalize on the sweet nose and young heat of Wicked White Whiskey, Koppel pulls earthy carrots, vibrant citrus and fresh dill from the restaurant’s own garden, magically delivering those flavors to cocktail drinkers like a rabbit from a hat.

Out of a Hat

Sweet, Savory


  • 2 oz moonshine
  • 1 oz carrot juice
  • .5 oz Lemon Juice
  • .5 oz Orange Juice
  • .5 oz dill syrup
  • 1 dill sprig, for garnish


Step one

Combine all ingredients, save for the garnish, in a shaker filled with ice and shake.

Step two

Double strain into a coupe glass.

Step three

Garnish with a dill sprig.

Contributed by Ali Koppel