The “Farmarita” – the Best Carrot Cocktail You’ve Never Made (yes, it’s that good)
February 15, 2023 Marsha Mowers
Carrots and cocktails … not two words that are normally associated together, much less made into a drink that’s served at times when you’re having fun. (we’re looking at you carrot smoothies after a workout)
Admittedly, we’re not a big fan of carrots, but this is one recipe you have to try. With the bonus that it’s actually quite not bad for you.
We made this drink to go along with our Rosemary Guacamole we made at Flora Farms, which should be on your must-visit list if you’re ever in Los Cabos. We swear, just walking around there makes you feel healthy and relaxed.
But onto the cocktail – here’s what you’ll need to make one serving :
4 oz carrot juice
1/2 oz Cointreau
1/2 oz lime juice – preferably freshly squeezed, but the stuff in a plastic container will do just fine
1/2 oz simple syrup – this is just one part granulated sugar to three parts water, that’s been boiled until the sugar dissolves, though you can also buy pre-made
2 oz Tequila, preferably “resposado” – reposado means “rested” in Spanish, and in tequila terms, that means it’s sat in a barrel to age.
Place all ingredients in a shaker with ice. Shake and strain over fresh ice, in a medium sized glass, that has been garnished with salt (like a margarita). Garnish with a baby carrot and a lime slice and a few chili flakes if you can (like we did in the picture), though totally fine without. *Note you can also take a baby carrot and slice halfway up to put on glass to garnish
About the Author
Marsha Mowers made the move to editorial side of travel after many years working in destination marketing where she represented places such as NYC and Las Vegas. Her experience on “both sides” of the industry has put her in a unique position to provide valuable context to both readers and trade partners. Marsha also serves as Director of Content for TravelPulse Canada
