1 ½ oz. Santa Teresa 1796 rum
½ oz. Giffard Banane Du Bresil liqueur
¾ oz. Fresh carrot juice
½ oz. Ginger syrup
¾ oz. Naturally sweetened coconut cream
3 dashes Firewater tincture
3 dashes Peychaud’s bitters
Combine ingredients and shake. Pour into a Collins glass over packed crushed ice. Garnish with a baby carrot and chilled matcha powder.
The mixologists at Mandarin Heights in Tampa, FL, created this recipe.
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