Balanced, refreshing, and almost virtuous — tequila and Cointreau meet a fresh house-made carrot syrup and bright lemon, proving that a (relatively) simple cocktail can still be a perfect one.
Ingredients
Glass
Margarita
The Story
We love making complicated, ambitious cocktails — but this time we wanted to prove that a (relatively) simple drink can be a perfect one too. So we built the Carrot Margarita — the pairing you didn't know you were missing. The secret is the syrup: three fresh carrots, water, sugar, and citric acid, blended fast and strained through cheesecloth. The result is earthy sweetness, glowing color, and enough body to hold tequila and lemon in clean balance.
How We Make It
Carrot Syrup
Cut 3 fresh carrots into small pieces. Add to a blender with 250ml water, 250g white sugar, and 5g citric acid. Blend on high speed for 1-2 minutes.
Strain the Syrup
Strain the liquid through cheesecloth and squeeze hard to extract everything. The syrup keeps for about 3 days in the fridge.
Build the Cocktail
Add 60ml tequila, 30ml Cointreau, 30ml fresh lemon juice, and 60ml carrot syrup to a shaker.
Shake and Serve
Fill with ice and shake hard until well chilled. Strain into a chilled margarita glass and serve.
Bartender Tips
Fresh Carrots, Always
Fresh, crisp carrots give the syrup its glowing color and clean sweetness. Old carrots produce a dull flavor and a faded hue.
Strain Twice
After the cheesecloth, pass the syrup through a fine strainer before storing. It keeps the syrup clean and extends shelf life.
Use a Decent Tequila
Reach for a 100% agave blanco. Cheap tequila brings a harsh alcoholic bite that flattens the delicacy of the carrot.