Skip to main content
Garden Life decorative text

One for the senses. With spicy cinnamon and chili balanced with cooling carrot, it hits just right.

Image of the garden life cocktail


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


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.