Name: Pedro Cottontail
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); 3 oz Fresh Carrot Juice; .75 oz Agave Nectar; 1.0 oz Vinegar (Datu Puti Cane Vinegar); 1 pinch Fresh Cracked Pepper

(Jump to the recipe.)

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!

Pedro Cotton Tail/cottontail, an orange cocktail with celery garnish

Copyright A Bar Above

A BIT LIKE A CARROT BLOODY MARY

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.

Pedro cocktail, an orange cocktail, with carrots and ginger next to it

Copyright A Bar Above, generated with AI

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.

Pedro Cottontail drink in a rocks glass with ice and celery

Copyright A Bar Above, generated with AI

SPICING UP SPRINGTIME

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

Equipment

Ingredients

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

Instructions

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.

Pedro Cottontail