A tropical, yet savory Sour riff from Tyson Buhler that highlights the nice pairing of carrot, papaya, and chile heat 🍹🌶🥕 The citrus zest and agave notes in the unaged Blanco tequila complement the earthy yet sweet notes in the carrot (from the Eau de vie) while the papaya contributes some floral, tropical sweetness. Fresh lime juice and a touch of orange (both from the liqueur and a dash of Orange bitters) help add acidity and citrus notes while bridging the spirits and papaya. Ancho chile liqueur adds complementary spice and body while a dash of habanero shrub adds some complementary fruity heat undertones 1 oz Blanco Tequila (Tapatio or other Lowland tequila options are good here) .5 oz Carrot Eau de Vie (Unaged brandy distilled from peak produce; Reisetbauer makes an excellent bottle) .75 oz Ancho Reyes ancho chile liqueur Fat .75 oz Fresh Lime Juice .5 oz Papaya Purée (add 1/2 papaya (cut into cubes), 1/4 C granulated sugar, 1 Tbsp water, 1 Tsp lemon juice to a food processor and blend until combined) Fat .25 oz Orange Liqueur (Mandarin Napoleon has a nice bright orange flavor) 2 dashes Bittermens Hellfire Habanero Shrub 1 dash Angostura Orange Bitters (this brand has a nice orange flavor and less spice or peel notes than some other options) Shake with ice and strain into a chilled double rocks glass with crushed ice. Garnish with a cocktail umbrella #weekendtiki