Matt

Initially made with Plantation Dark - the PX displaced the rum in leading the flavor. I remade with Coruba and now I get the Trader Vic vibe - loads of potent burnt sugar notes from Coruba dominate the taste - definitely a tiki-type (notwithstanding the nod to the Caribbean region in the name) cocktail from post WWII era.
I note that this is only 2 dashes of Bolivar bitters and a twist on rum selection away from being identical to the "Black Mesa". Maybe the Black Mesa was derived from this, or maybe it was a very similar cocktail that emerged independently - I found the formulation for the Black Mesa to be slightly more interesting (I think that is nearly all due to the rums I selected - Appleton 8 and Smith & Cross, I believe).

I didn't get the carrot appearance, and only on suggestion could I find a hint of carrot taste (but it was there - barely). That said, my overall impression this is a very nice variant on a whiskey sour - if you're a fan of that cocktail you should try this to see how it compares to your favorite. If you dislike bourbon with lemon you won't like this.

Great, juicy, bright and lightly tart citrus and cranberry. I had some spiced Navy strength rum - delicious in this. A very tasty and refreshing tall cocktail.

Dee Stump summed it up best - in comment below from 2022. Very nice scotch cocktail, smokey but still on the approachable side. I think the use of Nux with barrell aged bitters is excellent.