This fun and flavourful cocktail features spiced rum and a homemade ginger syrup and carrot purée.
In a cocktail shaker filled with ice, add rum, cider, lime juice, carrot puree and ginger syrup, shake until frothy then strain into a chilled cocktail glass that has been rimmed with brown butter and demerara sugar. Serve immediately.
Place carrots and sugar in a small saucepan, cover with water and bring to a boil over medium-high heat. Cook until carrots are fork-tender, about 10 minutes.
With a slotted spoon, transfer carrots to an electric blender and process with enough cooking liquid to achieve a smooth purée. Cool slightly, then pour into an airtight container and refrigerate until ready to use.
In a medium saucepan set over medium-high heat, stir together sugar, water and ginger, bring to a boil and cook until sugar has completely dissolved. Reduce heat to low and simmer for 5 minutes more.
Remove saucepan from heat and let mixture steep for 1 hour. Pour through a fine mesh sieve into an airtight container and refrigerate for up to 1 month. Discard ginger.