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!
Some Background on the Bloody Mary Cocktail
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.
Tomato juice
Vodka
Lemon juice
Worcestershire sauce
Tabasco sauce
Celery Salt
Black Pepper
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.
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 ½ large lemon or lime
- 1 teaspoon Old Bay seasoning, or celery salt, plus more for rim
- Few twist of black pepper
- 2 teaspoon 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.
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.
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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.
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Carrot Bloody Mary
Ingredients
- 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 ½ large lemon or lime
- 1 teaspoon Old Bay seasoning or celery salt, plus more for rim
- Few twist of black pepper
- 2 teaspoon maple syrup
- Flaky sea salt to rim
- Celery stalks parsley, and lime wedges to garnish
Instructions
- To make the Bloody Mary Mixture: To a large pitcher, add carrot juice, vodka, hot sauce/salsa, lemon/lime juice, 1 teaspoon 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.
- To rim the glasses: Add a few TBS flaky sea salt to a small plate and swirl in 1 teaspoon 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 ½ of the way up with ice.
- 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).
- Garnish with a sprig of parsley, a celery stick, and a lime wedge.
Ruthie says
We made the carrot juice bloodies last Sunday! My juicer was packed away so used Odwalla juice but I think I prefer carrot juice over tomato. Thank you this was a delicious and bright cocktail!!
Emily says
Yay I am so glad you liked them! Thank you for trying + commenting, AR!