Carrot Paloma

carrot paloma with lime
Photo: Lennart Weibull
Total Time:
5 mins

Fresh-squeezed grapefruit is the main feature of this vivid-orange cocktail, but carrots, which can be juiced in a blender, provide brilliant hue and vegetable notes. Shake it together with ice and tequila to get the garden party started.


  • 1 ounce fresh lime juice, plus wedges for rim and serving

  • Coarsely ground sea salt, for rim

  • 2 ounces fresh carrot juice (from 2 to 3 carrots)

  • 2 ounces fresh grapefruit juice, preferably oroblanco (from 2 grapefruits)

  • 2 ounces blanco tequila Agave nectar (optional)


  1. Run a lime wedge around the rim of a rocks glass; coat rim in salt. Place carrot, grapefruit and lime juices, and tequila in a cocktail shaker. Taste; add a squeeze of agave if desired. Fill halfway with ice and shake until outside of shaker is frosty, about 10 seconds. Fill prepared glass with ice, strain cocktail into glass, and garnish with lime. Serve immediately.

Cook's Notes

If you don't have a juicer, you can make the carrot juice in high-speed blender: Blend 12 ounces chopped peeled carrots and 1/2 cup water until completely smooth, then strain, pressing lightly on solids to extract as much juice as possible. Refrigerate, covered, up to 3 days. Don't toss the carrot pulp left over after juicing: Freeze some in resealable plastic bags and break off pieces to fortify fruit smoothies.

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