I figured that this was a perfect Friday afternoon blog post. We’re all ready for the weekend, and that usually goes hand in hand with the fact that we’re all really ready for that Friday night cocktail (or cocktails.. I’m not judging). This week I was scrolling through my Pinterest account with no other motives than to kill some time while waiting for dinner. As I was scrolling I came across the yummiest looking cocktail. As I was checking out the recipe to see if I had the ingredients and only noticed that it was a carrot ginger cocktail! Brilliant! All the ingredients went together so well for an absolutely delicious drink. Of course, after I tried that one I needed to see what other fun veggie cocktails there were out there. And voila, that is what prompted this blog post. I’ve included here my three favorites. Credit to the creators of these recipes can be found at the bottom of this post, and click on the “blog” boxes to find the links to each page.

#1: “Whats Up Doc” Carrot-Ginger Cocktail

View More: http://katezimmermanpictures.pass.us/camillestylescocktailsandquesoView More: http://katezimmermanpictures.pass.us/camillestylescocktailsandquesoView More: http://katezimmermanpictures.pass.us/camillestylescocktailsandqueso


1 1/2 oz. coconut Rum

1/2 oz. silver rum

1 oz. fresh squeezed carrot juice (or Odwalla Carrot Juice)

1/2 oz. fresh squeezed lime juice

1/4 oz. simple syrup (I used agave syrup)

2 coins of Peeled ginger (about the size of a nickel)


Muddle ginger in the bottom of a cocktail shaker mixing glass.

Add remaining ingredients and shake hard with ice.

Double strain ( to remove ginger) into a high ball glass over fresh ice and garnish with carrot greens, lime zest, or carrot ribbons.

For the non-alcoholic version: Replace the rum with 1 1/2 oz. lemonade and 1/2 oz. Coco Lopez coconut milk. Top off with 3/4 oz. soda water.

#2 Beet Balsamic Shrub Cocktail



2 – 3 medium dark red beets, about 2 cups {peeled and sliced}

½ cup maple syrup

½ cup apple cider vinegar

1 tablespoon balsamic vinegar bourbon

1 tablespoon lemon juice



Place sliced beets in a mason jar and add maple syrup. Cover with a lid and give it a good shake. Put in the refrigerator for 24 hours and shake a few times in between.

After 24 hours, add apple cider vinegar and balsamic vinegar. Give it another good shake and place back in the refrigerator for another 24 hours, shaking a few times in between.

Strain the shrub into a jar, saving the liquid and discarding the beets.

Combine 1 part bourbon, 2 parts shrub, lemon juice and ice in a cocktail shaker. Shake, pour and serve.

#3 Celery and Lime Gimlet



2 oz. gin

1/2 oz. fresh lime juice

1/2 oz. simple syrup

2 big dashes of celery bitters

ice for shaking

celery for garnish


In a cocktail shaker combine the gin, lime juice, simple syrup, and bitters. Add ice and shake well.

You want to shake until the cocktail shaker feels very cold, almost frozen, to your hand. This will ensure your cocktail is not only well combined, but it also chills and adds just a little water. I love it when a gimlet, martini, etc. almost has little icicles in the drink at first, and you get that by shaking well.

Strain into a coupe and garnish with celery if using. Enjoy right away.

Credit where credit is due:

#1: Camille Styles blog

#2: With Food and Love blog

#3: A Beautiful Mess via Bloglovin’ blog