At Broken Shaker, the rooftop bar and tropical oasis in downtown Los Angeles, this orange-hued beauty has become something of a signature. Broken Shaker’s Christine Wiseman, who “loves piña coladas more than any cocktail in the world,” uses carrot juice instead of pineapple juice as a nod to the city’s obsession with juice.
The recipe, featured in Chloe Frechette’s “Easy Tiki: A Modern Revival With 60 Recipes,” uses other fall and winter elements, like a spice-centric pink peppercorn syrup, which balances the sweetness 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 dry London 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 ingredients in a cocktail shaker. Add 1 large ice cube and shake until it melts. Pour the contents of the shaker into a tiki mug or storm 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 ingredients and blend until smooth. Filter through a fine mesh
sieve and discard the solids. Store in an airtight container in the refrigerator for up to 2 weeks.
— Excerpt from “Easy Tiki: A Modern Revival With 60 Recipes” by Chloe Frechette (Ten Speed, $19)
