Carrot Colada

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Cocktail History

The Carrot Colada is a modern tiki cocktail that was created by Christine Wiseman at Broken Shaker in Los Angeles, California. It was inspired by what Wiseman describes as the city’s obsession with fresh-pressed juices and is made using a unique blend of dry gin, carrot juice, coconut, Amaro Montenegro, a homemade marjoram and pink peppercorn syrup, and citrus.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

London Dry Gin: This is the base spirit. We used Broker’s Premium London Dry Gin because it’s versatile, high-proof, and a chameleon that adds the distinct flavor of juniper while still allowing the other flavors to shine. For a low-proof version of this drink, try Lyre’s Non-Alcoholic Dry London Spirit in place of the gin.

Carrot Juice: This adds savory carrot flavor. We opted to use fresh carrot juice, but you can substitute canned juice if that’s easier than juicing carrots.

Coconut Cream: This is a thick cream made from coconut milk. We used Coco Lopez Cream of Coconut for its rich flavor and silky texture.

Amaro Montenegro: This is an Italian amaro made from a secret blend of forty botanicals, including vanilla, orange peel, and eucalyptus.

Marjoram & Pink Peppercorn Syrup: This is a sweetener made with marjoram, pink peppercorns, sugar, and water. We made ours at home using a stovetop recipe from the book.

Lemon Juice: This adds sweet and sour citrus flavors that balance out the other bitter and sweet ingredients. We used fresh citrus juice because it’s less bitter than the bottled stuff and tastes better.

Carrot Ribbon: This is one of the garnishes. It adds more fresh carrot aroma.

Flower: This is the other garnish. It adds fragrant floral aroma.

Tasting Notes

The Carrot Colada features soft aromas of carrot, a taste that begins with a vegetal flavor followed by coconut sweetness and a savory combination of peppery herbal flavors, all with a backbone of Amaro Montenegro’s slightly bitter, herbal profile. The aftertaste then goes down with the flavors of the amaro tinged with a bit of sweet coconut.

Our Opinion of This Cocktail Recipe: This drink was surprisingly tasty! As far as drinks that probably took a lot of R&D to perfect go, this one likely took much more than most. The work paid off though, especially since we both enjoyed it much more than we expected. Given the work that goes into making one though, we’ll probably stick to ordering it at a bar if we ever feel a craving.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

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Alex’s Take: ⭐⭐⭐
“I had cursed the day when I would need to make this drink after seeing it on our calendar, not because I thought it would be objectively bad (I trusted the creator) but because I’m not generally a fan of weird, savory-sweet drinks. About as savory as I get in cocktails is a tomato-based hair-of-the-dog. That said, this was pleasantly surprising and is what I would describe as “good weird.” The carrot makes a gigantic impact on the color since, as you can see, the drink is a brilliant shade of orange, but it has surprisingly small flavor impact. The bulk of the flavor comes from the supporting ingredients—coconut and Amaro Montenegro—with a noticeable flourish from the peppercorn and marjoram syrup. I have to admit, it was a pleasure to drink this thing, and everyone should try it at least once. But simply due to the painstaking prep work involved, I’d probably stick to making it on occasion or ordering it in a bar.”

Kendall’s Take: ⭐⭐⭐⭐
“You know those times when you look at an ingredient list and have absolutely no clue what a drink will taste like? This was one of those for me. I never expected to mix carrot juice, coconut, and gin together, but wow, does the combination work pretty well. The unique marjoram and peppercorn syrup was a nice (and necessary) touch that adds a wealth of complexity. I doubt I’ll get Alex to make this for me again because it took quite a bit of work, but I really enjoyed the Carrot Colada much more than I thought I would.”

Recipe

This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

AuthorEasy TikiPrep Time5 minsRating

Ingredients
 1 ½ oz London Dry Gin
 ¾ oz Carrot Juice
 ¾ oz Coconut Cream
 ½ oz Amaro Montenegro
 ½ oz Homemade Marjoram & Pink Peppercorn Syrup
 ½ oz Lemon Juice
 1 Carrot Ribbon
 1 Flower

Method
1

Add gin, carrot juice, coconut cream, Amaro Montenegro, marjoram & pink peppercorn syrup, lemon juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a hurricane or tiki glass.

4

Garnish with carrot ribbon and flower.

Ingredients

Ingredients
 1 ½ oz London Dry Gin
 ¾ oz Carrot Juice
 ¾ oz Coconut Cream
 ½ oz Amaro Montenegro
 ½ oz Homemade Marjoram & Pink Peppercorn Syrup
 ½ oz Lemon Juice
 1 Carrot Ribbon
 1 Flower

Directions

Method
1

Add gin, carrot juice, coconut cream, Amaro Montenegro, marjoram & pink peppercorn syrup, lemon juice, and ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a hurricane or tiki glass.

4

Garnish with carrot ribbon and flower.

Carrot Colada

Make It a Mocktail: Use Lyre’s Non-Alcoholic Dry London Spirit in place of the gin to try a low-proof version of this drink.

Tools & Glassware We Recommend

More Tiki Cocktails

If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:

Shingle Stain Cocktail Recipe

Shingle Stain: A rum and rhum agricole cocktail made with grenadine, lime juice, St. Elizabeth’s Allspice Dram, Angostura aromatic bitters, and a mint sprig

Caribe Daiquiri Cocktail Recipe

Caribe Daiquiri: A rum cocktail made with pineapple juice, lime juice, simple syrup, and a lime slice

Something Tequila Cocktail Recipe

Something Tequila: A tequila cocktail made with pineapple juice, orange juice, lime juice, simple syrup, passion fruit syrup, a lime slice, a mint sprig, and edible flowers

Greena Colada Cocktail Recipe

Greena Colada: A rum cocktail made with triple sec, lime juice, lemon juice, Green Chartreuse, velvet falernum liqueur, crème of coconut, mint, and a lime wheel

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