- 2 thick slices of blood orange
- 1 tsp coconut palm sugar
- 50ml Aperol
- 50ml red vermouth
- 50ml gin
- 50ml carrot juice
- 50ml blood orange juice
- 2 oversized square ice cubes
- 1 baby heritage carrot
Step 1: Sprinkle the orange slices with the sugar then run a blow torch over them or place under the grill until the sugar caramelises.
Step 2: Fill a cocktail shaker with ice. Add Aperol, vermouth, gin, carrot juice and blood orange juice. Shake.
Step 3: Place a giant ice cube in two tumblers. Strain the shaker contents into the glasses.
Step 4: Slice the carrot and push through the orange to garnish.