Carrot Margarita

Dylan + Jeni | Los Angeles, CA

LA photographer duo Dylan + Jeni start most days with a glass of homemade juice. They end most days with a cocktail. Often left with a surplus of their breakfast blend, they started combining their a.m. routine with their p.m. ritual for an in-house cocktail series they call Detox/Intox (the morning’s juice ends up in the evening’s cocktail). This one couples a spicy fruit and veggie blend—rendered orange with a bunch of fresh carrots—with the architecture of a blended Margarita.

They use a homemade juicer, but you can buy fresh juice from a juice counter or a green grocer. Crushed ice works best for making blended cocktails if you don’t have an industrial blender.


Serving: 1

  • 2 ounces homemade spicy carrot juice blend, see Editor's Note
  • 1 1/2 ounces tequila
  • 1/2 ounce Cointreau
  • 1 ounce lime juice
  • 3/4 ounce agave
  • 1 1/2 cups crushed ice

Garnish: salt and pinch of cayenne pepper for rimming, and a lime wheel

  1. Prepare a rocks glass with a with a salt and cayenne pepper rim.
  2. Add all ingredients to a blender.
  3. Blend on low speed until smooth.
  4. Pour into prepared rocks glass, and garnish with a lime wheel.
Editor's Note

To make spicy carrot juice, in a juicer combine 6 carrots, 3 small cucumbers, 3 celery stalks, 1/6 of a pineapple, 1 lime, 1 orange, 1 apple, 2 inches of ginger and 1/8 teaspoon of cayenne (of 1/4 teaspoon if you like it extra spicy).