Spicy Carrot Margarita
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A savoury orange margarita built on fresh carrot juice with chili heat — earthy, sweet, citrus-sharp and warming all at once. Tajín on the rim takes the chili-and-salt point home.
The savoury-vegetable margarita emerged from the broader savoury-cocktail wave of the mid-2010s — bartenders dropping juiced vegetables (carrot, beet, celery, fennel) into the citrus + sugar + agave template. Spicy variants use fresh chili slices or chili-infused tequila; tajín on the rim makes the chili-and-salt cue legible from the first sip.
Method
Shaken
Glass
rocks
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/7
20 ml
3 slice
40 ml
1 pinch
20 ml
40 ml
60 ml
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Rim a rocks glass with tajín — wipe the rim with a lime wedge and roll in the chili-salt mix.
- Combine 40 ml blanco tequila, 60 ml fresh carrot juice, 20 ml Cointreau, 40 ml fresh lime juice, 20 ml agave syrup and 2–3 thin slices of fresh jalapeño in a shaker.
- Fill with ice and shake hard for 12 seconds.
- Double-strain over fresh ice in the prepared glass.
- Garnish with a lime wheel and an edible flower if you have one.