Lunar Vision: A Carrot Colada - Imbibe Magazine Subscribe + Save

Lunar Vision: A Carrot Colada

carrot colada

The Piña Colada meets the flavors of fall.

What started as a exercise in riffing on the Piña Colada while drawing inspiration from the rich spice of carrot cake resulted in this decadent carrot colada. “A bomb of seasonality with flavors of cinnamon, allspice, clove, and vanilla complement an earthy sweetness from the carrot and ginger,” says Bar Manager Nick DeHaven of San Diego’s Kindred. “It’s obviously rich, but that earth and ginger combined with the drink’s high proof stop it from feeling like a full-blown dessert.”

Ingredients

  • 3/4 oz. white rum
  • 1/2 oz. overproof rum (Kindred uses Stroh 160)
  • 1/2 oz. Becherovka
  • 1/4 oz. falernum
  • 1/8 oz. allspice dram
  • 1 oz. carrot juice
  • 1/2 oz. pineapple juice
  • 1/2 oz. orange juice
  • 1 1/2 oz. spiced coconut cream
  • 2 dashes Angostura bitters
  • ______________________
  • Spiced Coconut Cream
  • 10 oz. water
  • 10 oz. coconut cream
  • 10 oz. sugar
  • 1 1/4 tsp. ground ginger
  • 2 cinnamon sticks
  • Tools:shaker
  • Glass:hurricane
  • Garnish:ground cinnamon, ground nutmeg, carrot shavings, whipped cream

Preparation

Combine all of the ingredients in a shaker and shake briefly with crushed ice. Pour into the glass and top with crushed ice. Garnish.

Spiced Coconut CreamAdd water, ginger, and cinnamon to a saucepan over medium heat. Let it simmer for 5 minutes. Add the sugar and stir until fully dissolved. Strain the mixture and add to a blender with the remaining ingredients. Blend until fully incorporated (about 1 minute).

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