Serve in a

Garnish:

Peel from a lime wheel

How to make:

Take 1 kg carrots peel and roast these on 200c for 30 minutes. Next, grate the carrots and sugar soak these for 24 hours. (Use equivalent sugar proportionate to weight).
As if you were making a bochet slowly in a double boiler caramalise about 150-200g of local wildflower honey until the colour darkens and you begin to get caramel/marshmallow notes (it should be as dark as demerara gomme at this stage.
Next introduce the carrots/sugar mixture and add the equivalent weight in water.
Cook slowly to infuse the mixture further with that cooked sweet carrot flavour, around 30/45 minutes on a mid to high heat. (you may at this point wish to add additional flavour, peppercorns/thyme/rosemary all work really well for this i used around 6 crushed black peppercorns and a few small sprigs of thyme from my allotment but taste frequently).
Once it has reached the desired flavour remove, strain through cheese cloth and put into a water tight bottle.
In the Beeginning:
30ml Beesou
30ml cuckoo cask aged gin
30ml noilly prat extry dry vermouth
15ml homemade roasted carrot honey syrup (cereal sauce as it shall now be known)
5 drops saline (3:1 ratio salt to water by weight)
1 lime twist to garnish
Pour all ingredients into mixing glass and add ice.
Stir for around 30-40 seconds until drink is chilled, diluted to desired flavour and strain over single ice cube into small crystal glass.
Garnish with lime peel