‘Easy Tiki’ Cocktail Recipe: Broken Shaker Carrot Colada


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


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


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


2 cups simple syrup (equal parts sugar and water, simmered until dissolved)

1 tablespoon fresh marjoram leaves

1 tablespoon whole pink peppercorns


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)


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