"This Sazerac-style cocktail focuses on the flavors of carrot and macadamia nuts. I was first inspired by this combination from eating a spiced carrot dish that was served with a labneh-based sauce that had macadamia nuts in it. I knew instantly I wanted to make a drink that incorporated these vegetal, nutty, and spicy flavors. I decided to use Cognac as the base to provide the woody and spiced notes to complement the carrot. To get the most natural flavor of carrot I use Reisetbauer’s excellent carrot eau-de-vie (which uses 50 pounds of carrots to make every 375ml bottle). Macadamia nut liqueur and Pedro Ximenez sherry add a layer of depth, nuttiness, and texture. To bring all of these flavors together I used curry bitters, which encompass the spices often used to season carrots." —JR