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carrot, jalapeno, margarita, cocktail recipe, summer cocktail, juicing, healthy drinks

While we settle into a new routine in light of our Steve’s Deli hibernation, we’re enjoying some extra free time. The recent warm weather and our new found freedom left us itching for spring time cocktails, so we took advantage of our lingering whole-sale vendors and grabbed a 10 lb bag of carrots. We stumbled across this recipe late last summer, and with a few tweaks it is one we come back to again and again. All the joy of your beloved summer cocktail with enough vegetable juice to take the edge off the guilt you feel after downing a bottle of tequila “between a few friends.”

carrot, jalapeno, margarita, cocktail recipe, summer cocktail, juicing, healthy drinks

A 10 lb bag of carrots yields roughly a half gallon of juice, for the record. We had plenty left over to blend into your morning smoothie or save for a soup base. Ed seared a halved jalapeno with the Searzall until crispy and tossed it into a ball jar with 750mL of tequila overnight. The heat of your jalapeno will definitely change the nature of this drink and the time you will want to soak.

carrot, jalapeno, margarita, cocktail recipe, summer cocktail, juicing, healthy drinks, champion juicer

Spicy Carrot Margaritas
 
One of our favorite summer cocktails with a spicy kick.
Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1 bunch fresh cilantro
  • 1 cup mezcal or tequila
  • 1 medium jalapeño
  • 3 ounces fresh carrot juice
  • 1½ ounces jalapeño-infused tequila
  • ½ ounce Cointreau
  • ½ ounce freshly squeezed lime juice
  • ½ ounce cilantro syrup
  • ice
  • salt
  • limes for garnish
Instructions
  1. Cilantro Simple Syrup: Bring sugar and water to a simmer and stir until just combined. Remove from heat and add cilantro. Let steep until strongly flavored, 1 to 6 hours. Strain cilantro from syrup once it reaches your desired flavor.
  2. Jalapeño Tequila: halve one medium jalapeño and sear. We use a Searzall, but a heavy skillet or broiling works as well. Remove seeds for less heat in your final product. Soak the seared jalapeño in the tequila for at least an hour and then remove. Increase soaking time for more heat.
  3. To prepare the cocktail, fill a shaker half with ice and combine all ingredient. Shake vigorously until chilled.
  4. Round the edge of a 6oz tall glass with a lime wedge and then dredge in salt. Fill glass half with ice. Pour strained cocktail into glass, garnish with a lime, and serve.