Floral, herbaceous and beautiful to behold, the Stone Barn from Nathan O’Neill of The NoMad Bar in New York City showcases Elijah Craig bourbon accented with ginger liqueur, coconut, carrot and a hint of rum.
Add all the ingredients into a shaker with 3 Kold-draft ice cubes and shake (roughly 8 to 9 shakes).
Fine-strain into a pilsner glass over crushed ice.
Garnish with dill leaves and 1 straw.
*Coconut syrup: Toast 500g of coconut flakes until lightly browned under a grill, and remove from heat. Soak in 500 mL water, steep for 5 minutes, then blend ingredients with a hand mixer.
Allow to sit for 5 more minutes, then fine-strain through cheesecloth. Weigh remaining liquid, then add double the weight in white caster sugar, dissolve using the hand blender, bottle and refrigerate.
**Carrot juice: Juice 8 carrots and strain through a cheesecloth.