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Órale! Mexican Kitchen

Get Drunk on Easter With These 22 Carrot Cocktails

22 carrot cocktails to ring in Easter drinking.

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Nothing makes vegetable juice taste better than booze. Be it rye, mezcal, rum or pisco. And with this fine selection of carrot cocktails around the country, most of them made with actual carrot juice, drinkers can happily score their recommended daily vitamin requirements ... probably. In any case, these are certainly the perfect liquid tribute to Easter, as well as spring.

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The aptly named Bug's Reward calls for a mix of rum, carrot, lemon, maple, egg white and ginger ale. Its resemblance to a carrot is purely intentional. [Photo: The Knife at the Highland Dallas]

The NoMad Bar

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The NoMad Bar's Spicy Carrot Colada is available two ways: warm for a carrot cake-like concoction and cold for something a bit bitter but coconut-y. Think Angostura Bitters, Blackstrap Rum, Foro Amaro, toasted coconut, Yaya carrots, and pineapple. [Photo: Nick Solares]

True Food Kitchen

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The Root & Remedy by beverage director Mat Snapp adheres to the principals of restaurant co-owner and holistic health author Dr. Andrew Weil's anti-inflammatory diet. Snapp mixes fresh-pressed carrot and beet juice from the restaurant's juice bar with ginger and tumeric, housemade honey lemonade and then booster shots of Prairie organic vodka and Ancho Reyes Liqueur. This holistic health in a cocktail is available in all TFK locations. [Photo: True Food Kitchen]

The Black Ant

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The Black Ant's Devil in Oaxaca has got everything a growing boozer needs: mezcal, carrot juice, cilantro, lemon, orange bitters, cinnamon. "Smoky and sweet play off one another nicely," says partner Jorge Guzman. "Plus carrot is healthy and gives you a good vitamin boost." [Photo: The Black Ant]

Melrose Umbrella Co

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Even though Melrose Umbrella Co. drink maker Zachary Patterson is allergic to carrots he created “Hop Scotch #2," a mix of carrot, Chivas 12, Atlantico Reserva, Earl Grey Tea, and cinnamon brown sugar syrup. Naturally R&D took some time but he had an Epi pen standing by. [Photo by Christine Solomon]

Nitecap

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From general manager Natasha David is the light and refreshing Wildcat, which calls for Pimms, carrot juice, lemon juice, Aperol, ginger, cucumber, and a dash of absinthe served over crushed ice. The booze is barely discernible and the drink tastes just like a fresh juice. With an eye-catching garnish. [Photo: Kat Odell ]

Pistola

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Bartender Aaron Melendrez's health nut tendencies are showing in his Rabbit Not a Rat cocktail. It's made with fresh carrot juice, honey, lemon, and cayenne pepper. But there's some Bacardi Superior rum in there, too. [Photo: Caroline Pardilla]

Trick Dog

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For its Chinese restaurant-themed cocktail menu, Trick Dog's #8 drink mixes carrot with Tapatio Blanco tequila, Aveze, La Garrocha amontillado, lemon, and Vieux Pontarlier absinthe. [Photo: Sonya Yu]

Wallsé

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Beverage director Leo Schneeman's Karotte has been the most popular cocktail at the Michelin-starred restaurant for the past year. Created as a collaboration between the bar and kitchen, Leo Schneeman takes the kitchen's carrot juice reduction and spices it up with Olmeca Altos Tequila and Tabasco, and balances the drink with agave nectar and fresh lime juice. [Photo: Wallsé]

¡Chino!

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The MF, which stands for bartender Michael Fleury's initials, is a vibrant mix of savory, smokey and refreshing thanks to Hakushu 12-year Japanese whiskey, white miso, carrots, ginger, and some sparkling wine. "The Hakushu brought this slight peatiness to the drink and gave it a calming and smooth, refreshing quality combined with the earthiness of the carrots. Not to mention the umami from the white miso," says bar manager Danny Louie. [Photo: Chino]

Odd Duck

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Odd Duck has several vegetable cocktails on its menu thanks to its friendship with many local farms. Sip on the refreshing Carrot Moscow Mule, a draft drink with house made ginger beer, Winfield Farms carrots, and agave. [Photo: Odd Duck/Facebook]

Fresh out of R&D is this one by bartender Iluggy Recinos called Conejo Blanco with lime, cane sugar, white carrot juice, yellow chartreuse, mezcal, salt, celery bitters, and chili oil dotting the foam.

Bell Book & Candle

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For the Tiger Boys cocktail, which was inspired by its staff, Bell Book & Candle spikes carrot juice with Espolón Reposado Tequila and then spices it up with cardamon, ginger, and lemon. "We wanted to create a cocktail for our staff since they work so hard. We call them tigers. We created a drink as an homage; one that is savory, nutty yet bright in flavor though the smokiness," says drink creator Cat Brackett. [Photo: Paul Wagtouicz]

Urchin Bistrot

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For a subtle sip stop by Urchin late night on the weekends or during brunch and try bar manager Rafael Jimenez Rivera and bartender Darius Naderi's collaboration, Down the Rabbit Hole. It's made with Karlsson's vodka, R.W. Knudsen carrot juice, lemon, rosemary syrup, topped with ginger beer and served tall on rocks. "The idea was to make a cocktail that was light and refreshing, bright in flavor and thirst quenching," says Rivera. [Photo: Rafael Jimenez Rivera]

Arnaud's French 75 Bar

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For Easter, bartender Chris Hannah of this James Beard-nominated bar is mixing the Zoot Root Riot, a Pisco cocktail he had originally created for a California-themed menu. "We were having fun with the fresh/healthy West Coast vibe," he says. He decided to go with pisco as it brings "earthy, sweet notes" to the naturally sweet cocktail of carrot, beet, and pineapple. [Photo: Chris Hannah]

Gracias Madre

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For his new spring menu, bartender Jason Eisner created a fun way to cool down: the Wascally Wabbit boozy sno-cone. It's fresh carrot-apple-ginger juices and tequila topped with a cucumber lime ginger raspado, aka a Mexican sno-cone. [Photo: Gracias Madre]

Trenchermen

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Bar manager Pablo Mata created the Carrot & the Mule as an approachable but challenging cocktail for vodka drinkers. The carrot plays cooling counterpart to the explosive spiciness of the fresh ginger in the housemade ginger beer, which is then mixed with vodka and citrus. It's a good thing this carrot-y Moscow Mule is on tap as it's the most popular cocktail here. [Photo: Trenchermen]

Cafe 78 at MOCAD

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The cocktails at newbie MOCAD bar are named after Pantone colors because, you know, it's in an art museum. So ask for the carrot-colored cocktail, Pantone 1595. "The drink itself is lightly herbal, slightly spiced, fresh, and invigorating. The light sweetness in it comes in the form of a outstandingly rich sherry, Pedro Ximénez," says manager and drink maker Chris Vanderginst. [Photo: Marvin Shaouni]

Due & Proper

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The influence of NYC's Dead Rabbit bar extends far West to Henderson, Nevada, where Due & Proper created the Dead Rabbit. It's an ode to the New York bar in the form of a whiskey cocktail with Teeling Irish rum cask whiskey, Ancho Reyes chili liqueur, lemon, simple syrup, carrot juice, egg whites, cinnamon, and micro carrot garnish. [Photo: Due & Proper/Facebook]

Órale! Mexican Kitchen

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Bartender Maggie Vargas brings the heat with the Carrot Ginger cocktail: Tequila, carrot, ginger, tumeric, citrus, and agave. "We really wanted to highlight the carrot in a refreshing cocktail. Pairing a root vegetable with a lowland earthy tequila and citrus happened to be an unlikely but amazing pair which turned out great!" says partner Alex Mendelsohn. [Photo: Orale Mexican Kitchen]

Harper & Rye

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The Victor & Nancy, which recently got a shout-out in the San Francisco Chronicle, is one of the more popular cocktails here. A spicy mix of mezcal, carrot juice, lime, and citrus chile powder. [Photo: Harper & Rye]

Drago Centro

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Despite its name, this orange drink deserves some consideration. The Don't Carrot All features Flor de Caña aged rum, Velvet Falernum, carrot, lime, and mint. [Photo: Drago Centro/Facebook]

Knife

The aptly named Bug's Reward calls for a mix of rum, carrot, lemon, maple, egg white and ginger ale. Its resemblance to a carrot is purely intentional. [Photo: The Knife at the Highland Dallas]

The NoMad Bar

The NoMad Bar's Spicy Carrot Colada is available two ways: warm for a carrot cake-like concoction and cold for something a bit bitter but coconut-y. Think Angostura Bitters, Blackstrap Rum, Foro Amaro, toasted coconut, Yaya carrots, and pineapple. [Photo: Nick Solares]

True Food Kitchen

The Root & Remedy by beverage director Mat Snapp adheres to the principals of restaurant co-owner and holistic health author Dr. Andrew Weil's anti-inflammatory diet. Snapp mixes fresh-pressed carrot and beet juice from the restaurant's juice bar with ginger and tumeric, housemade honey lemonade and then booster shots of Prairie organic vodka and Ancho Reyes Liqueur. This holistic health in a cocktail is available in all TFK locations. [Photo: True Food Kitchen]

The Black Ant

The Black Ant's Devil in Oaxaca has got everything a growing boozer needs: mezcal, carrot juice, cilantro, lemon, orange bitters, cinnamon. "Smoky and sweet play off one another nicely," says partner Jorge Guzman. "Plus carrot is healthy and gives you a good vitamin boost." [Photo: The Black Ant]

Melrose Umbrella Co

Even though Melrose Umbrella Co. drink maker Zachary Patterson is allergic to carrots he created “Hop Scotch #2," a mix of carrot, Chivas 12, Atlantico Reserva, Earl Grey Tea, and cinnamon brown sugar syrup. Naturally R&D took some time but he had an Epi pen standing by. [Photo by Christine Solomon]

Nitecap

From general manager Natasha David is the light and refreshing Wildcat, which calls for Pimms, carrot juice, lemon juice, Aperol, ginger, cucumber, and a dash of absinthe served over crushed ice. The booze is barely discernible and the drink tastes just like a fresh juice. With an eye-catching garnish. [Photo: Kat Odell ]

Pistola

Bartender Aaron Melendrez's health nut tendencies are showing in his Rabbit Not a Rat cocktail. It's made with fresh carrot juice, honey, lemon, and cayenne pepper. But there's some Bacardi Superior rum in there, too. [Photo: Caroline Pardilla]

Trick Dog

For its Chinese restaurant-themed cocktail menu, Trick Dog's #8 drink mixes carrot with Tapatio Blanco tequila, Aveze, La Garrocha amontillado, lemon, and Vieux Pontarlier absinthe. [Photo: Sonya Yu]

Wallsé

Beverage director Leo Schneeman's Karotte has been the most popular cocktail at the Michelin-starred restaurant for the past year. Created as a collaboration between the bar and kitchen, Leo Schneeman takes the kitchen's carrot juice reduction and spices it up with Olmeca Altos Tequila and Tabasco, and balances the drink with agave nectar and fresh lime juice. [Photo: Wallsé]