Brew 1 tablespoon hojicha in 3 oz near-boiling water for 4 minutes, strain and cool. Brew 1 tablespoon oolong in 3 oz 195°F water for 3 minutes, strain and cool. Measure 0.5 oz of each (you can make extra and refrigerate).

Prepare turmeric syrup (can be pre-made)

For turmeric syrup: combine 1/2 cup sugar, 1/2 cup water, and 1 tablespoon freshly grated turmeric in a small saucepan. Simmer 5 minutes, cool, strain. Use 0.5 oz in cocktail. Alternatively use a turmeric-habanero tincture (0.25 tsp) for heat.

Cocktail Base

Muddle aromatics

In a mixing glass, add the chopped cilantro leaves and the habanero slice (adjust heat by adding less or omitting seeds). Lightly muddle 4–6 times—just enough to bruise the cilantro and release oils, and to release a whisper of heat from the habanero. Do not pulverize.

Combine spirits and infusions

Add 2 oz Conejo Malo botanical gin, 0.5 oz dry vermouth, and 0.5 oz tonic tequila to the mixing glass. Add 0.5 oz hojicha concentrate, 0.5 oz oolong concentrate, 1 oz fresh carrot juice, 0.5 oz lemon juice, and 0.5 oz turmeric syrup (or 0.25 tsp habanero-turmeric tincture if using).

Shake

Fill the mixing glass with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Finish & Fizz

Strain and top

Double-strain the cocktail into a chilled highball or Collins glass over fresh large ice (or crushed if preferred). Top with 2 oz chilled seltzer and 1 oz tonic water to add lively carbonation and a touch of bitterness. Gently stir once to integrate.

Garnish

Express a lemon twist over the drink, rim the glass with it, and drop it in. Garnish with a small cilantro sprig and a carrot ribbon or coin threaded on a pick. Optionally float a very thin habanero wheel on top for aroma (only if guest accepts heat).

Serving & Notes

Serve immediately. This cocktail balances botanical gin and vermouth with smoky-roasted hojicha and oolong, bright carrot and lemon, a warm turmeric backbone, and a controlled habanero heat — fizzy finish refreshes and lifts the flavors. Adjust turmeric and habanero levels to taste.