Easter is just around the corner, which means we’re getting in the mood for springtime drinks to celebrate the season.

This fresh cocktail from Ron Barceló is equally sweet and savory, and it gets a smooth, viscous texture from aquafaba, aka chickpea water. It’s mixed with Ron Barceló Gran Añejo, which is matured in ex-bourbon barrels to give it smooth, rich flavors of mocha and caramel. Named El Conejo Bueno, which translates to “good bunny” in English, this cocktail will get you excited for spring’s new adventures, even if you’re still facing a few weeks of cold weather.

El Conejo Bueno, cocktail in garden with carrot garnish

El Conejo Bueno

El Conejo Bueno


  • 2 oz. Ron Barceló Gran Añejo
  • 1 oz. Fresh Carrot Juice
  • .5 oz. Chickpea Water
  • .75 oz. Sugar
  • 1 Dropper Salt Water
  • Carrot Slice (to Garnish)

Preparation: Add all ingredients to a shaker tin with ice. Shake vigorously and strain into a coupe glass. Garnish with a carrot slice.