Take the Bloody Mary for a spin with this recipe from longtime bartenders Cat Cannon and Cecil Usher. They are the brains behind bar consulting, education, and events group, Mindful Hospitality Group. Known for their thoughtful, flavor-forward approach to cocktails, Cannon and Usher swap out the traditional tomato juice base for vibrant, earthy carrot juice, creating a smoother, subtly sweet foundation that’s as refreshing as it is surprising.
But this isn’t just a health-conscious twist—it’s a cocktail with depth. A dash of hot sauce brings just the right amount of heat. It cuts through the mellow carrot with a spicy punch that wakes up the palate. The real secret weapon, though, is Aquavit: a Scandinavian spirit infused with caraway, dill, and other botanicals. Its herbal notes add complexity and an aromatic lift that complements the carrot perfectly. The drink ends with a savory, sophisticated profile.
This carrot-based Bloody Mary alternative is equal parts comforting and adventurous. Easy to make and endlessly sippable, it’s a brilliant way to bring a little extra intention—and a lot more flavor—to your next morning cocktail.
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Carrot Bloody Mary
Description
Carrot juice takes the place of tomato, making for a smooth, mild base boosted by the heat of hot sauce.
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
Juliska Glassware from Glassworks
Photography by Dave Bryce
Styling by Keith Recker
