The Pressure Drop

Recipe By:
Tim Evans
Craft Cocktails by Select Nova Scotia


1.5 oz. Fortress Rum
1 oz. carrot-ginger syrup*
1 oz. freshly squeezed orange juice
0.5 oz. orgeat
Garnish: baby carrot and mist
Carrot-Ginger Syrup
1 cup finely chopped ginger
1/2 cup local honey
2 cups unsweetened carrot juice


In a cocktail shaker, add all ingredients over ice.
Shake vigorously.
Fine strain into a large snifter with fresh ice.
Garnish with baby carrot and mint.


*Carrot-Ginger Syrup
In a pot, add finely chopped ginger, local honey and unsweetened carrot juice. Bring to a boil and let simmer for 10 minutes. Let cool and bottle.

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Photo of The Pressure Drop
The Pressure Drop