Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


Carrotini – time to drink your vegetables!

Ok, so I know I have a problem coming up with good cocktail names. But regardless of the name, this was delicious.


2 oz. Carrot Vodka

1/2 oz. Dry Vermouth

Crystalized Ginger

Place Carrot Vodka, dry vermouth, and about 1/2 Tablespoon chopped crystalized ginger in a cocktail shaker with ice. Shake vigorously. Place approximately 1/2 teaspoon of chopped crystalized ginger in the bottom of a chilled martini glass. Strain the liquids into the glass and garnish with more ginger, or a slice of carrot.

The sweetness of the carrots come out nicely in this drink. We thought fresh ginger would overpower the gentle carrot flavor, so opted for crystalized ginger which also lends a bit more sweetness.

There will be many more uses for this carrot goodness…




Carrot Vodka

I’m convinced that adding booze makes anything delicious! That kind of makes it sound like I have a problem…

I love carrots, especially raw carrots. Infusing cucumbers in vodka worked so well, we thought we’d give carrots a try!

Carrot Vodka

2-3 medium carrots, peeled

1 1/4 c. vodka (or enough to cover your carrots)

After discarding the outer peel of the carrots, continue to peel them until the whole carrot has turned into thin strips. Place in jar, and lightly press into place. Cover with vodka (or your choice of spirit) and infuse until it reaches your desired taste. We infused for about 9-10 days.

Strain and filter the liquid and enjoy! The result is a little cloudy, just a hint of pale orange, but deliciously tastes like sweet carrots. It is not over powering. This will be great in a number of cocktails… Bloody Mary?

We had been wanting to do a carrot infusion for a while, then really got some inspiration from Good Booze with their Carrot Top. They infused carrots in rye, which I’m sure is fabulous.

Happy spring and happy sipping!

Carrot Vodka on Punk Domestics