This flavorful twist on the Bloody Mary is made with Boardroom Spirits C, a distilled spirit made of 100% carrots, and their Fresh Ginger, a ginger infused vodka. Bottles of these spirits were sent to me to experiment with, and experiment I did.
I’ve been completely intrigued by carrot cocktails lately. I’m not even a huge carrot fan, but I find myself ordering them out and experimenting them simply because I have an adventurous side when it comes to new flavors that never seems to go away.
Most recently, I had a cocktail with carrot juice and mezcal on our last trip to the East Bay.
Then Boardroom Spirits emailed me about a distilled spirit that is made from 100% carrots.
The intrigue continued.
So they sent along a bottle for me to experiment with. They also included a bottle of the Fresh Ginger, a vodka infused with fresh ginger, suggesting that the two work really well together.
First of all, what an interesting spirit! It turns out you can distill almost anything and I love that craft distillers are taking this to the extreme to develop new flavors for drinks.
C, as it is called, is described as an eau de vie-style spirit (traditionally a clear, colorless fruit brandy). The hit of carrot you get from it is just enough. I mean that in a very good way. It isn’t as overpowering as carrot juice. It adds a hint of flavor that is familiar, but that will also likely lead to a few questions for the bartender.
When I was thinking about what to make with it my thoughts went straight to a bloody mary. One with a hint of carrot, a tiny bit of ginger flavor, and fresh tomato juice made with tomatoes from our garden.
The tomato juice is no-cooking-required. I’ve found that pureeing and chilling fresh tomatoes, and then straining the liquid makes the best tomato juice that isn’t as heavy as those you’d buy pre-made in a can or cook down on the stove. It’s perfect for a summer bloody mary.
With a little Tajin on the rim of the glass, this cocktail is ready to share at your next brunch.
- 2 small tomatoes, chopped
- 1 white boiler onion, peeled and chopped
- Pinch of salt and pepper
- Ice
- 1/4 ounce Worcestershire sauce
- 1/4 teaspoon hot sauce
- 1/4 teaspoon lemon juice
- 1.5 ounce C, carrot spirit
- 1 ounce Fresh Ginger, ginger vodka
- Lemon wedges to rim glass and garnish
- Tajin to rim glass
- Cherry tomatoes for garnish
- Place the tomatoes, onion, salt, and pepper in a small food processor or blender. Puree until smooth. Add about 3 ice cubes. Set a colander over a bowl and pour the tomato puree into the colander. Use a spoon to stir the ice in to chill the puree and gently press the juice through the colander. Discard the solids and add the juice to a cocktail mixer. It should be about 2.5 ounces.
- Add the Worcestershire sauce, hot sauce, lemon juice, C, and Fresh Ginger to the cocktail mixer. Add a handful of ice and stir well.
- Rim an 8-ounce glass with lemon. Spread some Tajin onto a plate and turn the edge of the glass in the seasoning to rim it. Fill the glass with ice. Strain the cocktail into the glass. Garnish with a lemon wedge and cherry tomato before serving.
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