A refreshing, layered riff on a Mai Tai/Sour from Jake Powell with notes of sweet carrot, citrus, and tropical coconut and spice 🥕🍋🥥🍹 The caraway and baking spice notes in the aged aquavit combine with the citrus zest and pot still funk in the blended rum to form a base that accentuates the sweet carrot flavor in the Eau de vie and fresh carrot juice. Creamy/nutty orgeat and a splash of coconut liqueur help add body and nuance that stands up to the fresh lemon juice. Cinnamon syrup and aromatic bitters add some complementary spice notes. A delicious concoction! 1.25 oz Aged Aquavit (Linie is a good bottle that has caraway notes and some baking spice from its time in barrels) .5 oz Blended Lightly Aged Rum (Probitas from Foursquare is a nice mix of column still and funkier pot still rums) .25 oz Carrot Eau de Vie (Reisetbauer makes an excellent bottle) .75 oz Fresh Lemon Juice .5 oz Fresh Carrot Juice .5 oz Orgeat (Small Hand Foods and others make a good bottle) .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved; simmer on medium-low heat for 5 minutes before straining) Tsp Coconut Liqueur (Kalani) 1 dash Aromatic Bitters of Choice (Abbott’s, Bitter Truth Aromatic, Angostura, etc) Shake with ice and strain into a footed pilsner or Mai Tai glass with crushed ice. Garnish with a cocktail umbrella and a sprig of fresh mint (if available) #weekendtiki