Carrot Shrub Daisy Cocktail

"Carrot shrub daisy cocktail uses a carrot shrub syrup drinking vinegar made from sweet winter baby carrots spiced with cinnamon, pepper berries and rosemary and sweetened with low GI cane sugar, preserved in apple cider vinegar, to flavour and sour a Jerry Thomas (1876: 88) vintage Daisy style cocktail with a difference. The carrot shrub daisy cocktail is made with spiced carrot shrub and a base of coconut palm arrack, a dash of orange bitters, agave syrup and soda water, served over crushed ice, garnished with a whole carrot, orange slices and a rosemary sprig. The carrot shrub daisy cocktail is a low sugar vegetable cocktail that pairs flavours of sweet winter carrots, spice and orange bitters with sweet sour coconut palm arrack. It’s a reinvention of the Daisy that was a new innovation in 1876 when Thomas wrote his Daisy recipe in his Bar-tender’s Guide – with it’s roots in the punch formula this carrot shrub daisy cocktail reintroduces the element of spice and draws further on the history of punch using a key punch making ingredient, coconut palm arrack, for a delicate and flavourful vegetable cocktail."