‘Easy Tiki’ cocktail recipe: Broken Shaker’s Carrot Colada

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.