Combine 1 cup fresh carrot juice and 1/2 cup granulated sugar in a nonreactive jar. Stir or shake until sugar dissolves. Add 1 tablespoon thinly sliced fresh ginger and 1 teaspoon grated lemon zest. Cover and refrigerate for at least 4 hours, ideally overnight, to macerate and meld flavors.

After maceration, strain solids through a fine-mesh sieve or cheesecloth into a clean jar, pressing to extract liquid. Stir in 1/4 cup apple cider vinegar until fully incorporated. Taste and adjust: if too sharp, add a small pinch of sugar; if too sweet, add a teaspoon more vinegar. Refrigerate; shrub will keep 2–3 weeks.

Chrysanthemum Tea (make and cool before assembling)

Place 1.5 tablespoons dried chrysanthemum flowers in a heatproof container. Pour 6 oz hot (not boiling) water over flowers and steep 5–7 minutes until fragrant and golden. Strain and cool to fridge temperature. You need about 1/2 oz per cocktail; reserve remainder for other uses.

Cocktail Assembly

Build & shake

Add to a shaker: 2 oz Aqara Refugio agave distillate, 1/2 oz aquavit, 3/4 oz carrot shrub, 1/2 oz fresh lemon juice, 1/2 oz olive-kumquat liqueur, 1/2 oz cooled chrysanthemum tea concentrate, and 2 dashes orange bitters. Fill shaker with ice.

Shake vigorously for 12–15 seconds until well-chilled and the outside of the shaker is frosty. Double-strain into a chilled coupe or Nick & Nora glass to remove small ice shards and any residual solids from shrub or tea.

Garnish & finish

Express a thin strip of citrus oil (kumquat or lemon) over the drink if available. Garnish with a single olive-kumquat slice or a small kumquat on the rim and float a small edible chrysanthemum flower on the surface.

Serve immediately.