Stolen Veggies

We were making dinner one evening when I saw Chris suspiciously eyeing my carrots. (This never ends well.) Within minutes he’d stolen a handful of carrots, processed them in the food processor and made a spicy black pepper shrub. A few more minutes and this beautiful cocktail appeared.

Not a bad trade – dinner vegetables for a cocktail!


I’ll admit, I’m pretty wimpy when it comes to spicy stuff, which means bloody mary’s aren’t usually my thing. And this one was a bit hotter than my taste (but perfect for Chris… Hmm… I think he just didn’t want to share…)

I can still appreciate the drink, however, and loved how Chris decided to use black pepper to make the sweet carrot flavor more interesting.

He chose tequila as the spirit – because I know he likes tequila when he’s looking to reinforce herbal, peppery qualities in cocktails. And to round out the heat, he added Barrows’ Intense – a spicy ginger liqueur that gave the drink one more layer of flavor and heat.


So if you’re looking for another option for your spicy morning cocktails, give this one a try. I think you’ll definitely like it! (And if you’re a wimp like me, you can simply reduce the black pepper to reduce the heat a notch. 🙂 )


Pedro Cottontail

5 from 1 vote
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Course: Drinks


Cocktail Ingredients

  • 1.5 oz Tequila Don Julio Reposado
  • 3 oz Carrot and Black Pepper Shrub Homemade
  • .5 oz Ginger Liqueur Barrow’s Intense Ginger Liqueur
  • 3 dashes Celery Bitters Bitter truth

Carrot and Black pepper Shrub Ingredients

  • 3 oz Fresh Carrot Juice
  • .75 oz Agave Nectar
  • 1.0 oz Vinegar Datu Puti Cane Vinegar
  • 1 pinch Fresh Cracked Pepper


Cocktail Instructions

  • Combine all ingredients and ice to a shaker.
  • Shake to chill and dilute.
  • Fine strain into a bucket glass with fresh ice.
  • Garnish with a celery leaf.

Carrot and Black Pepper Shrub Instructions

  • Combine all ingredients and mix well.
  • Store in a glass container in the fridge for 2-3 weeks to allow the vinegar to mellow.
  • Fine strain before using.