At Broken Shaker, the rooftop bar and tropical oasis in downtown Los Angeles, this orange-hued beauty has become a bit of a signature. Broken Shaker’s Christine Wiseman, who “loves piña coladas more than any cocktail in the whole world,” uses carrot juice instead of pineapple juice as a nod to the city’s obsession with juicing.
The recipe, featured in “Easy Tiki: A Modern Revival With 60 Recipes” by Chloe Frechette, uses other elements of fall and winter, like a spice-centric pink peppercorn syrup, which balances out the sweetness of the coconut cream.
It proves that drinking tiki-esque cocktails in the middle of winter is totally a thing. And that you only need six ingredients to make a truly memorable one.
Carrot Colada
Makes 1 cocktail
INGREDIENTS
1½ ounces London dry gin
½ ounce Amaro Montenegro
½ ounce lemon juice
½ ounce marjoram and pink peppercorn syrup (see recipe below)
¾ ounce carrot juice
¾ ounce coconut cream
Carrot ribbons, edible flowers for garnish
DIRECTIONS
Combine all the ingredients in a cocktail shaker. Add 1 large ice cube and shake until it melts. Dump the contents of the shaker into a tiki mug or hurricane glass. Add crushed ice and garnish with carrot ribbons and edible flowers.
Marjoram and Pink Peppercorn Syrup
Makes about 2 cups
INGREDIENTS
2 cups simple syrup (equal parts sugar and water, simmered until dissolved)
1 tablespoon fresh marjoram leaves
1 tablespoon whole pink peppercorns
DIRECTIONS
In a blender, combine all the ingredients and blend until smooth. Strain through a fine-mesh
sieve and discard the solids. Store in an airtight container in the refrigerator for up to 2 weeks.
— From Chloe Frechette’s “Easy Tiki: A Modern Revival With 60 Recipes (Ten Speed, $19)
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