1750 ml bottleProseccocan 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.