Carrot Margarita

Sometimes, I’m just really in it for the color, ya know? This Carrot Margarita is vibrant in both color and flavor, making it the perfect margarita for spring, Easter, brunch, and any beautiful sunny day. It’s giving garden party cocktail!

Watch me Mix a Carrot Margarita

How to Make a Carrot Margarita

1. Make (or buy) your carrot juice. See homemade “no-juicer-needed” carrot juice instructions below!
2. To a cocktail shaker with ice, add lime juice, carrot juice, Ancho Reyes chile verde liqueur, Cointreau, Mezcal, tequila blanco, agave syrup (or cinnamon syrup), and orange juice.
3. Shake well until chilled, then strain into two ice-filled glasses.
4. Garnish with a lime wheel, orange slice, or a Tajín rim if you want a little extra kick

How to Make Fresh Carrot Juice

You don’t need a fancy juicer to make carrot juice. But you will need a blender.

Ingredients

• 4–5 large carrots (or ~2 cups chopped)
• ½–1 cup cold water
• Optional: pinch of salt or squeeze of lemon to brighten

Instructions

1. Wash + prep: Scrub carrots well. Peel if you want a smoother, sweeter flavor (optional). Chop into small pieces.
2. Blend: Add carrots and water to a blender. Blend until completely smooth.
3. Strain: Pour through a fine mesh strainer, cheesecloth, or nut milk bag into a bowl or jar. Press or squeeze to extract all the juice.
4. Taste + adjust: Add a squeeze of lemon or tiny pinch of salt to make the flavor pop. 

Pro Tip: Make it ahead. Fresh carrot juice keeps for 2 to 3 days in the fridge (shake before using).

Carrot Margarita Ingredients

Tequila

Tequila blanco is the tequila I use the most in my cocktail recipes. It’s clear in color and super smooth and bright in texture and flavor. Blanco is ideal for margaritas and Palomas. For this Carrot Margarita, I used LALO Blanco Tequila.

Mezcal

Mezcal is often compared to tequila because it is also made from agave, but it has a very different flavor profile. It is typically roasted in underground pits and fermented, so it has a smokier flavor compared to tequila’s crisp, citrusy flavor. For this Carrot Margarita, I used Mezcal Campante Joven.

Chili verde liqueur

To add some heat and complexity to my Carrot Margarita, I add a little Ancho Reyes Verde Chili Poblano Liqueur. It’s made from fire-roasted, sun-dried poblanos (one of my fav peppers!) which makes it smoky-spicy while also being bright and fresh. If you like a spicy cocktail, a bottle of this is well worth the purchase. I actually use it quite a few cocktail recipes on this site!

Cointreau

Any classic margarita, or riff on a margarita, like this carrot version, will probably have some kind of orange liqueur. Cointreau is one of the most popular and is my tried-and-true go-to for triple sec (a type of orange liqueur), so you really can’t go wrong.

Carrot juice

Depending on the carrots you use (or the juice you buy at the store), your carrot juice can add different nuances of flavor to your margarita, not to mention a gorgeous color! Young spring carrots will be sweeter than later season carrots, but any kind of carrot juice will balance perfectly with the lime, smoky mezcal, and spicy liqueur.

Orange and lime juice

Always always always use fresh-squeezed citrus juice in your cocktails! With so few ingredients, you want the ones you do use to be the best of the best!

Agave syrup

Agave syrup is the default sweeter for a margarita because it pairs perfectly with the blue agave tequila and smoky mezcal. You can find all kinds of agave syrups in grocery stores, or for this recipe, try it with a homemade cinnamon simple syrup!

5 from 1 review

Carrot Margarita

Time to make: 5 minutes minutes

Print Recipe

Servings 2

Ingredients

• 2 oz. carrot juice
• 2 oz. mezcal
• 2 oz. tequila blanco
• 1 oz. Ancho Reyes Chile Verde Liqueur
• 1 oz. Cointreau
• 1.5 oz. lime juice
• 1 oz. orange juice
• 1 oz. agave syrup (or try cinnamon syrup)

Instructions

• Add all ingredients to a cocktail shaker with ice.
• Shake well until chilled, then strain into two ice-filled glasses.
• Garnish with a lime wheel, orange slice, or a Tajín rim if you want a little extra kick.

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Xoxo, cheers!