Carrot Bloody Marys
Made with carrot juice, these Carrot Bloody Marys are the perfect cocktail for your Easter or Springtime brunch! Flavored with all the classic ingredients!
Ingredients
- 48 ounces carrot juice
- 3 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon pickle juice
- 10 to 15 dashes hot sauce Tabasco
- 2 tablespoonsWorcestershire sauce
- ½ teaspoon celery salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons Old Bay seasoning
- vodka
For the garnish
- celery sticks
- baby carrots
- pickled green beans
- pickled onions
- olives
- lime wedges
- lemon juice
- celery salt
- Old Bay
- ice
Instructions
- In a large pitcher, combine the carrot juice, horseradish, lemon juice, lime juice, pickle juice, hot sauce, Worcestershire sauce, celery salt, salt, pepper, and Old Bay seasoning. Whisk until evenly combined. Cover with plastic wrap and place in the fridge. Chill for at least 1 hour or overnight. Shake well once again before using.
- Prepare tall glasses by dipping upside down into lemon juice and then dip into a mixture of celery salt and Old Bay seasoning to coat the rim of each glass. Fill with lots of ice and fill half way with vodka. Top off each drink with the prepared Bloody Mary mix. Garnish with a celery stick, baby carrot, onion, olives and lime wedges. Serve immediately. Enjoy!
Notes
yields: about 4 to 6 bloody marys