Carrot Bloody Mary

Swap carrot juice for tomato to make this light and summery brunch drink!

Take the Bloody Mary for a spin with this recipe from longtime bartenders Cat Cannon and Cecil Usher, the brains behind bar consulting, education, and events group, Mindful Hospitality Group. Carrot juice takes the place of tomato, making for a smooth, mild base boosted by the heat of hot sauce. Nuanced with the herbal flavors from of Scandinavian Aquavit, this cocktail is an easy way to give any weekend brunch a delicious, spirited kick. 

Carrot Bloody Mary

Ingredients

¾ oz vodka

¾ oz Aquavit

3 oz carrot Juice

½ oz lemon juice

½ oz honey syrup

1 tsp caper brine

1 tsp hot sauce

Paprika salt, parsley sprig, and carrot, for garnish

Instructions

Rim a tall glass with paprika salt and set it aside. Shake ingredients together, then strain into the salt-rimmed glass with ice cubes. Garnish with a parsley sprig, small carrot, and enjoy!

RECIPE BY CAT CANNON AND CECIL USHER / GLASSWARE FROM GLASSWORKS / PHOTOGRAPHY BY DAVE BRYCE/ STYLING BY KEITH RECKER

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