CARROT CONNOISSEUR

Ingredients:

1. 50ML CACHACA BRASILLA RUM
2. 30ML FRESH CARROT JUICE
3. 15ML SANZ FALERNUM SYRUP
4. 25ML FRESH LIME JUICE
5. 10ML SANZ SUGAR SYRUP
6. CRUSHED ICE
7. GARNISH: MINT SPRIGS, SLICE OF CARROT

Instructions:

BLEND

Method:

BLEND ALL THE INGREDIENTS IN THE BLENDER WITH CRUSHED ICE.