If you like your cocktails more savory than sweet, you can thank Elsie Larson of the lifestyle blog “A Beautiful Mess” for this “Carrot Bloody Maria,” a mix of carrot juice and green tea-infused tequila.
Tea cocktails are pretty much all the rage right now, and I’m not complaining. Tea makes a great replacement for traditional, sugar-filled mixers, like fruit juice or soda; and it certainly can’t hurt to get a healthy dose of antioxidants along with your alcohol.
But this cocktail is a little different; Larson uses carrot juice as the base (a twist on the tomato juice used in traditional Bloody Mary’s). The tea comes in by infusing it into the tequila–a process that sounds complicated but more or less amounts to steeping the alcohol in the tea for a couple of days.
The tea Larson uses comes from Numi Organic Tea, which sent me a sample of their new carrot curry savory tea this afternoon. I’m a fan–and I’m not just saying that because I got some free tea. We actually get a fair amount of free tea around the office, though we seldom write about it. And I’m just not habitually a (hot) tea drinker, partly because I prefer coffee and partly because … I don’t know; a lot of teas, especially the sweeter ones, just don’t appeal to me.
But I liked the Numi savory tea*, which tastes kind of like soup and kind of like juice and would be great for using in cooking. I’m pretty excited to try using it a cocktail on a warm day, should those ever arrive this spring.
Carrot Bloody Maria (serves one)
** Created by Elsie Larson of ABeautifulMess.com
- fresh carrot juice
- Bloody Mary mix (or tomato juice)
- 2 ounces Numi Carrot Curry Savory Tea-infused tequila**
- Worcestershire sauce
- Tabasco sauce
- fresh veggies for garnish
- black pepper
In a tall glass with ice, add infused tequila** then fill the rest of the glass with half Bloody Mary mix and half carrot juice. Add a few splashes of Worcestershire sauce, Tabasco sauce and the juice of half a lime. Mix with a spoon, sprinkle a little black pepper on the top and garnish with celery and fresh veggies.
“The carrot juice adds a lot of sweetness, so I added a little extra Tabasco for the perfect sweet and spicy combination,” Larson writes.
To infuse liquor with tea: Fill a glass container with liquor in the amount that you need for your recipe. One tea bag is enough for up to 8 ounces of liquor. Seal your container with an airtight lid and store it in a dark area. Allow it to infuse for 48-72 hours before removing the tea bag.
* Numi Carrot Curry Green Tea Ingredients: Organic carrot, curry, cilantro, onion, ginger, turmeric and decaf green tea