To start, a little necessary carrot knowledge:
Some carrots, AKA the good-looking ones who’ve always had everything handed to them in life, get to go to grocery where they’re put on special displays and worshipped by vegans.
The not-so-good-looking carrots, the underdog carrots if you will, used to get composted or thrown away because people, for some reason, require perfection when it comes to their carrots.
BUT NOT ANYMORE.
According to ABC News, Alice Gorman and Gen Windley of southeast Queensland decided to take those ugly-but-still-beautiful-on-the-inside carrots ad turn them into something even vegans can’t refuse…
To help eliminate food waste, these two women started making carrot bread and even carrot beer out of the “ugly” carrots grown at their farms. But now, with the help of Finders Peak Winery, they’ve created their own carrot vodka.
With 20% carrot in each bottle, Gorman and Windley’s creation has just a hint of carrot flavor, and apparently tastes awesome in a Bloody Mary. Here’s the recipe they recommend: The Scenic Rim Bloody Mary.
It just goes to show, carrots are delicious, and we should actually feel bad for the perfect carrots of the world because their most likely destined to be thrown on the floor because some tyrannical toddler refuses to eat them.
Cocktails take their form in many different shapes and sizes, not to mention in an assortment of ingredients. You’ve probably sipped on something containing fruit, maybe herbs, or perhaps an edible flower, but we’re guessing you’ve never had a straight-vegetable based beverage (ok, besides a Bloody Mary). For World Vegetarian Day, we want to stop neglecting veggies by offering you few simple recipes involving a variety of vegetable components. Unlike a salad, there’s no dressing involved here, only alcohol—so let’s get started.
Carrot Mimosa (1 serving)
- 1/3 – 1/2 cup chilled carrot juice (fresh or bottled)
- 1/2 cup dry sparkling wine
- carrot stems or parsley sprigs for garnish
Add the carrot juice and sparkling wine to a champagne flute. Stir gently. Garnish with the carrot stems and/or parsley sprigs and serve immediately.
Celery-Cilantro Cocktail (1 serving)
- 2 small pieces of celery
- 1/3 cup packed cilantro
- 1 ½ oz. citrus vodka
- 1 oz. fresh lime juice
- 1 oz. simple syrup
In a cocktail mixer, muddle celery and cilantro together. Add the ice, vodka, lime juice and simple syrup and shake well. Strain contents in a glass filled with ice. Garnish with celery greens and cilantro. Enjoy.
Bell Pepper Cocktail (1 serving)
- 4 rings of any color bell pepper (we chose yellow)
- 2 tsp. fresh mint
- 3 oz. grapefruit juice
- 1/2 oz. lemon juice
- 3 oz. vodka
- 1 ½ oz. Chartreuse
Muddle together the four rings of yellow bell pepper and mint. Add grapefruit juice, lemon juice, vodka, and chartreuse. Shake for at least 30 seconds, and then strain into a chilled martini glass. Garnish with a ring of bell pepper and drink up.
Beet Martini (1 serving)
- 2 ¼ oz. vodka
- 1/2 oz. fresh beet juice
- beet slice/olive for garnish
Line the rim of a chilled martini class with a mixture of sea salt and crushed black pepper. In a cocktail shaker filled with ice, add vodka and fresh beet juice. Shake well and then strain into a glass. Garnish with a sliced beet/cocktail olive.
Have another drink in mind that gives you a daily dose of vegetables? Let us know below!