Fun, colorful, and tasty, these fresh Carrot Juice Cocktails are mixed with Prosecco for a unique twist on mimosas. They’re a great treat for Easter, Mother’s Day, or Christmas brunch.
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Mixing veggies with alcohol is probably not something you do often. But let me tell you, it might just become your new favorite hobby!
Before making these fresh carrot juice cocktails, I was intimidated by creating boozy veggie juice recipes. But starting with mimosas was a good move. They are the ultimate beginner’s cocktail, after all. Anyone can make them, which is why I thought they would be an approachable recipe for all of you to try, so you can join in on the veggie cocktail fun!
Adding carrot juice to a classic mimosa gives it even more of a vibrant orange color and contributes some earthy undertones. If you’re like me and think cocktails with fruit juice are generally too sweet, I think you’ll love how the carrot juice subdues, but doesn’t overpower, the orange juice in these drinks.
I especially enjoy serving them with my Broccoli and Cheese Egg Bake, Spiralized Beet and Goat Cheese Frittata, Broccoli and Sweet Potato Frittata, or Sourdough Breakfast Strata with Kale. Make a batch of the Savory Roasted Root Veggies for a side, and you’ve got yourself a great brunch spread.
How to Make Carrot Juice Cocktails
It’s simple, really. Whip up a quick mix of carrots and oranges in the juicer. Pour the juice into champagne flutes, add champagne or Prosecco, and garnish with carrot or kale leaves and a carrot stick.
- If you’re looking for juicer recommendations, this is the one I have and I love it!
- Be sure to peel the oranges before juicing. Sometimes the peels can make juice bitter.
- To make this ahead of time, prep the juice and store it in a pitcher in the fridge. Mix well with a whisk before serving. You may also want to keep the juice in the pitcher with a spoon or whisk next to it for your guests. The juice separates easily, so it’s helpful to give it a good stir each time you make a cocktail.
- I like to start my carrot juice cocktails with about ½ cup of juice each and then add Prosecco or champagne until the glass is full. I find this to be the best ratio of juice to booze, but you can make these drinks as strong or weak as you’d like.
For some more veggie-based drinks, check out the Blended Cucumber and Gin Cocktail or the Muddled Pea and Mint Kombucha Mocktail! You may also like the recipe for Carrot Ginger Kale Juice.
If you make this recipe, I’d love to hear how you like it. Please rate/review using the stars on the recipe card or in the comments section.
Prosecco and Carrot Juice Cocktails
- 6 large carrots - washed
- 6 oranges - peeled
- 1 750 ml bottle Prosecco - can sub champagne if desired
- Run the washed carrots and peeled oranges through a juicer on medium-high speed one at a time to prepare the fresh juice. The amounts listed in the recipe should yield 24 to 32 ounces of juice, but this will vary depending on your juicer. If you do not own a juicer, you can try finding fresh orange and carrot juices at the store.
- Whisk the juice to prevent separation and divide it evenly among 6 to 8 champagne flutes or glasses, leaving enough room to add the amount of alcohol you want. I like to start with about ½ cup juice in each cocktail. Add the Prosecco or champagne, garnish with carrot or kale leaves and/or a carrot stick, and enjoy!
- You can prep the juice in advance and store it in a pitcher in the fridge. Mix well before serving.
- Other possible additions include lemon juice, cointreau, or aperol.
Bottoms up! – Lizzie
This post was originally published in December 2018. It was updated in April 2020.
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