For when you want and you're feeling

Carrot Bloody Mary

Mix up a new brunch drink with this recipe for a Carrot Bloody Mary! Swapping tomato juice for carrot juice lends a subtle sweetness to this classic savory cocktail. Refreshing and festive!

two carrot bloody mary cocktails on an outdoor table

Some Background on the Bloody Mary Cocktail

Why is it called a Bloody Mary?

The name Bloody Mary is said to come from Queen Mary I of England, who was nicknamed as such in Foxe’s Book of Martyrs. Others claim it was named after Mary Pickford, famed Hollywood star. Nevertheless, the origins are pretty disputed! It first came to prominence in 1920s New York City.

What ingredients are traditional?

Tomato juice
Vodka
Lemon juice
Worcestershire sauce
Tabasco sauce
Celery Salt
Black Pepper

What is a Bunny Mary?

This name was created by bartender Rob Krueger while he was working at the now-closed restaurant Extra Fancy in New York City. This cutesy name came from the vibrant hue of carrot juice, jazzed up with savory caper liquid and a spicy cayenne-and-paprika rim around the glass. Some compare the leafy garnishes included to a “carrot top.” For some reason this name kind of bugs me so we’re keeping it more traditional today.

cut open lime on a stone table next to a jar of carrot juice

Ingredients for Carrot Bloody Mary Cocktails

You’ll see these ingredients are very similar, with a few modifications! I like to keep things savory but don’t care for Worcestershire. Here’s what you’ll need for two large drinks!

  • 2 cups of carrot juice, homemade or store bought*, chilled
  • 4 oz. vodka
  • 1 TBS hot sauce or salsa (depending on spice preference)
  • Juice from 1/2 large lemon or lime
  • 1 tsp Old Bay seasoning, or celery salt, plus more for rim
  • Few twist of black pepper
  • 2 tsp maple syrup
  • Flaky sea salt, to rim
  • Celery stalks, parsley, and lime wedges to garnish 

How to Make Your Own Carrot Juice

Making your own carrot juice is very easy. If you’ve tried this recipe for Carrot Ginger Turmeric Juice, you already know!  To make it, blend 2 large carrots (chopped) in a high speed blender with 2 cups of water. Strain pulp out and reserve for later, like for carrot zucchini bread.

carrot bloody mary being poured into a tall glass

The Importance of Adding Maple Syrup to a Carrot Bloody Mary

You’ll see maple syrup on the above list, which is not traditional. However, I really find it essential in this recipe as it replaces the added sugar that often comes with store-bought tomato juice. Carrots are naturally pretty sweet, but can learn a bit earthy when paired with ingredients like hot sauce and salsa.

How to Garnish a Carrot Bloody Mary

If you’ve ever seen a regular Bloody Mary, you know they can come with a wide array of crazy garnishes. To keep things simple, we are garnishing this cocktail with a celery stalk, a spring of flat leaf parsley, and a lime wedge on a toothpick.

More Brunch Drink Recipes To Try for Spring

How to Make Mimosas (Tips + Variations)

Extra Ginger Moscow Mules

Sparkling Rosé French 75

Iced Coffee Shake

Rhubarb Shrub

Print
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two carrot bloody mary cocktails on an outdoor table

Carrot Bloody Mary


  • Author: Emily
  • Total Time: 5 minutes
  • Yield: 3 cocktails 1x
  • Diet: Vegan

Description

Mix up a new brunch drink with this recipe for a Carrot Bloody Mary! Swapping tomato juice for carrot juice lends a subtle sweetness to this classic savory cocktail. Refreshing and festive! Recipe makes three cocktails.


Ingredients

Scale
  • 2 cups of carrot juice, homemade or store bought*, chilled
  • 4 oz. vodka
  • 1 TBS hot sauce or salsa (depending on spice preference)
  • Juice from 1/2 large lemon or lime
  • 1 tsp Old Bay seasoning, or celery salt, plus more for rim
  • Few twist of black pepper
  • 2 tsp maple syrup
  • Flaky sea salt, to rim
  • Celery stalks, parsley, and lime wedges to garnish 

Instructions

  1. To make the Bloody Mary Mixture: To a large pitcher, add carrot juice, vodka, hot sauce/salsa, lemon/lime juice, 1 tsp Old Bay, black pepper, and maple syrup. Stir to combine. Feel free to taste to see if the spice and sweetness are balanced to your liking, adjusting as needed. 
  2. To rim the glasses: Add a few TBS flaky sea salt to a small plate and swirl in 1 tsp Old Bay. Dip the top of each glass in a small cup of water to moisten the rim. Then, place the glass top down on the salt plate to coat the edges, running around the plate as needed to coat to your liking. Fill glasses 1/2 of the way up with ice.
  3. Pour carrot Bloody Mary mixture into each glass (you may have some left over, feel free to add that to the fridge for Round 2). 
  4. Garnish with a sprig of parsley, a celery stick, and a lime wedge. 

Notes

* If making your own carrot juice, blend 2 large carrots (chopped) in a high speed blender with 2 cups of water. Strain pulp out and reserve for later (ideas here).

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Drink
  • Method: Stirring
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 drink
  • Calories: 165 calories
  • Sugar: 9.2 grams
  • Sodium: 356.5 milligrams
  • Fat: 0.3 grams
  • Saturated Fat: 0 grams
  • Unsaturated Fat: 0.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 18.4 grams
  • Fiber: 1.4 grams
  • Protein: 1.6 grams
  • Cholesterol: 0 milligrams

Keywords: bloody mary, carrot, cocktail

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.

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Garlic Head is a plant-based community founded by me, Emily. I focus on providing affordable, simple, & healthy recipes for entertaining.

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