Inspired by the Beastie Boy’s “Brass Monkey”

Ingredients for 3 oz portion:

1 oz. Pisco Portón Mosto Verde

1 ¼ oz. Lakewood Organic Carrot Juice

½ oz. Spiced Rooibos Syrup

¼ oz. Lemon Juice

In a Boston Shaker, combine Pisco, Carrot Juice, Spiced Rooibos Syrup and Lemon Juice with ice. Shake vigorously and strain into coupe/up glass.

GARNISH: Lemon Peel, trimmed into neat rectangle, rough edges removed. Twist peel, rub gently around rim of glass and add to cocktail, hooked over the rim of glass so it is partially submerged into cocktail.

Spiced Rooibos Syrup:

For 8 oz. portion

8 oz. Water

4 bags NUMI Rooibos Tea

.5 oz. Fresh Ginger

8 oz. White Sugar

15 seeds Whole Cardamom

In a saucepan, bring 1 C (8 fl. oz.) Water to boil and then add 4 NUMI Rooibos tea bags and steep for 10 minutes. Remove tea bags. Add 1 C (8 oz.) white sugar and stir until dissolved. If necessary, put saucepan over medium heat to aid sugar dissolution.

When sugar is fully dissolved, add 4 “coins” fresh ginger root – (2 mm thick slices of the root – resemble the size and shape of coins) & 15 whole cardamom seeds. Put saucepan over low heat and steep for 15 minutes. Strain out seeds and ginger, cool and bottle.