One for the senses. With spicy cinnamon and chili balanced with cooling carrot, it hits just right.
INGREDIENTS
1.5 oz El Popo
0.5 Giffard’s ‘Ginger of the Indies’ liqueur
0.75 oz lemon juice
0.75 oz chili cinnamon syrup*
1 oz carrot juice
RECIPE
Shake all ingredients with ice and strain over a large rock in a double old-fashioned glass.
Garnish with crushed pistachios.
*Create a 1:1 simple syrup and bring to a simmer with three cinnamon sticks and 5 dried chilis for 20 minutes. Bottle and refrigerate.