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Cocktail History
The Carrot Colada is a modern tiki cocktail that was created by Christine Wiseman at Broken Shaker in Los Angeles, California. It was inspired by what Wiseman describes as the city’s obsession with fresh-pressed juices and is made using a unique blend of botanical gin, carrot juice, coconut, Amaro Montenegro, a homemade marjoram and pink peppercorn syrup, and citrus.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
London Dry Gin: This is a type of gin made with juniper berries, botanicals, and alcohol that has been infused with flavor through redistillation without artificial ingredients or colors. We used Broker’s Premium London Dry Gin because it’s versatile and high proof. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Carrot Juice: This is the liquid juice of a carrot. We freshly squeezed carrot juice.
Coconut Cream: This is a sweetener made with a three to one ratio of cream of coconut and coconut milk.
Amaro Montenegro: This is a liqueur made in Italy with a secret blend of forty botanicals, spices, sugar, and alcohol. For a mocktail version of this drink, try Dr. Zero Zero ArmarNo Non-Alcoholic Amaro in place of the amaro.
Marjoram & Pink Peppercorn Syrup: This is a sweetener made with marjoram, pink peppercorns, sugar, and water. We made ours at home using a stovetop recipe from the book.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Carrot Ribbon: This is a carrot slice that has been thinly cut into a strip.
Flower: This is an edible flower that can be used as a garnish.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. We used the OXO Good Grips 8-Inch Chef’s Knife.
Paring Knife: This is used to cut citrus into slices or wheels. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus, fruits, and vegetables. We used the ALEEHAI Manual Fruit Juicer for the citrus and the Hamilton Beach Large Juicer for the carrot.
Peeler: This is used to peel the skin off ingredients. We used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is used to hold the garnish. We used one from the Homestia Stainless Steel Cocktail Pick Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Tasting Notes
The Carrot Colada features soft aromas of carrot, a taste that begins with a vegetal flavor followed by coconut sweetness and a savory combination of peppery herbal flavors, all with a backbone of Amaro Montenegro’s slightly bitter, herbal profile. The aftertaste then goes down with the flavors of the amaro tinged with a bit of sweet coconut.
Our Opinion of This Cocktail Recipe: This drink was surprisingly tasty! As far as drinks that probably took a lot of R&D to perfect go, this one likely took much more than most. The work paid off, especially since we both enjoyed it much more than we expected. Given the work that goes into making the Carrot Colada though, we’ll probably stick to ordering it at a bar if we ever feel a craving.
Kendall’s Take: ⭐⭐⭐⭐
“You know those times when you look at an ingredient list and have absolutely no clue what a drink will taste like? This was one of those for me. I never expected to mix carrot juice, coconut, and gin together, but wow, does the combination work pretty well. The unique marjoram and peppercorn syrup was a nice (and necessary) touch that adds a wealth of complexity. I doubt I’ll get Alex to make this for me again because it took quite a bit of work, but I really enjoyed the Carrot Colada much more than I thought I would.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Carrot Colada
The Carrot Colada is a modern tiki cocktail that was created by Christine Wiseman at Broken Shaker in Los Angeles, California. It was inspired by what Wiseman describes as the city’s obsession with fresh-pressed juices and is made using a unique blend of botanical gin, carrot juice, coconut, Amaro Montenegro, a homemade marjoram and pink peppercorn syrup, and citrus.
Ingredients
Method
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Add gin, carrot juice, coconut cream, Amaro Montenegro, marjoram & pink peppercorn syrup, lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a hurricane or tiki glass over fresh cracked ice.
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Garnish with carrot ribbon and flower.
