carrot mary

Nothing says brunch like a good Bloody Mary. For those who aren’t partial to tomato juice, carrot juice is an easy and delicious swap. Lemon cuts the intensity of the flavor while horseradish and Tabasco lend the needed heat. Add both as noted in the recipe, and continue to add until you reach your preferred level of spice.

  • 32 ounces carrot juice (no sugar added)

  • Juice from 2 lemons

  • 4 tablespoons horseradish, or to taste

  • 2 tablespoons Tabasco, or to taste

  • 2 tablespoons Worcestershire sauce, or to taste

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 8 ounces vodka, or to taste

  • Ice, for serving

  • 4 celery stalks (including leaves), for garnish

  1. In a large serving pitcher, add carrot juice, lemon juice, 3 tablespoons horseradish, 1 tablespoon Tabasco, and 1 tablespoon Worcestershire sauce and stir to combine. Season with salt and pepper.

  2. Add vodka and stir to incorporate. Chill for at least 1 hour to allow flavors to develop. Taste for seasonings and adjust as desired. Add ice to 4 tall serving glasses, top with carrot juice mixture, garnish with a celery stalk and serve.

Serves 4.