Carrot Daiquiri
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Hurricane glass
- Ice: Ice
- Garnish: Dusting of turmeric and a mint sprig
- ABV: 16%
Ingredients
- Pusser's British Navy Rum (40%) — 1¾ oz (52.5 ml)
- Carrot juice (freshly extracted) — 1 oz (30 ml)
- John D. Taylor's Velvet Falernum Liqueur — ¾ oz (22.5 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- 'Simple' sugar syrup (1 sugar to 1 water) — ¼ oz (7.5 ml)
How to make it
- Shake with ice and strain.
- Alternatively combine with ice in a blender and blend until creamy.
- Pour into a glass.
A cocktail with carrot juice and rum.
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