Start the day with indulgence with this refreshing tipple designed to accompany your breakfast meal.


  • 60ml Berry brothers & Rudd Speyside Blended Malt

  • 20ml Demerara Sugar Syrup

  • 100ml Carrot Juice (chop and put in blender with the sugar syrup and 30ml water)

  • Fever-Tree Premium Ginger Ale

  • Orange peel and a sprinkle of thyme leaves for garnish


  • 1.

    Put all ingredients in a shaker, fill with ice and shake.

  • 2.

    Strain into glass filled with ice and top with Fever-Tree Premium Ginger Ale.

  • 3.

    Serve in a Highball glass and garnish with orange peel and a sprinkle of thyme leaves.


Exclusive recipe by Joey Tai from Fever-Tree

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