Reviews Add Rating & Review
Back to Carrot Paloma All Reviews for Carrot Paloma - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Carrot Paloma Credit: Lennart Weibull Recipe Summary total: 5 mins Servings: 1
Ingredients Ingredient Checklist 1 ounce fresh lime juice, plus wedges for rim and serving Coarsely ground sea salt, for rim 2 ounces fresh carrot juice (from 2 to 3 carrots) 2 ounces fresh grapefruit juice, preferably oroblanco (from 2 grapefruits) 2 ounces blanco tequila Agave nectar (optional)
Cook’s Notes If you don’t have a juicer, you can make the carrot juice in high-speed blender: Blend 12 ounces chopped peeled carrots and 1/2 cup water until completely smooth, then strain, pressing lightly on solids to extract as much juice as possible. Refrigerate, covered, up to 3 days. Don’t toss the carrot pulp left over after juicing: Freeze some in resealable plastic bags and break off pieces to fortify fruit smoothies.
Gallery Carrot Paloma Credit: Lennart Weibull
Recipe Summary total: 5 mins Servings: 1
Gallery
Carrot Paloma Credit: Lennart Weibull
Carrot Paloma
Credit: Lennart Weibull
Carrot Paloma
Recipe Summary total: 5 mins Servings: 1
Recipe Summary
total: 5 mins
Servings: 1
total: 5 mins
total:
5 mins
Servings: 1
1
Ingredients
Ingredients
- 1 ounce fresh lime juice, plus wedges for rim and serving Coarsely ground sea salt, for rim 2 ounces fresh carrot juice (from 2 to 3 carrots) 2 ounces fresh grapefruit juice, preferably oroblanco (from 2 grapefruits) 2 ounces blanco tequila Agave nectar (optional)
Directions
Run a lime wedge around the rim of a rocks glass; coat rim in salt. Place carrot, grapefruit and lime juices, and tequila in a cocktail shaker. Taste; add a squeeze of agave if desired. Fill halfway with ice and shake until outside of shaker is frosty, about 10 seconds. Fill prepared glass with ice, strain cocktail into glass, and garnish with lime. Serve immediately.
Cook’s Notes If you don’t have a juicer, you can make the carrot juice in high-speed blender: Blend 12 ounces chopped peeled carrots and 1/2 cup water until completely smooth, then strain, pressing lightly on solids to extract as much juice as possible. Refrigerate, covered, up to 3 days. Don’t toss the carrot pulp left over after juicing: Freeze some in resealable plastic bags and break off pieces to fortify fruit smoothies.
Cook’s Notes
If you don’t have a juicer, you can make the carrot juice in high-speed blender: Blend 12 ounces chopped peeled carrots and 1/2 cup water until completely smooth, then strain, pressing lightly on solids to extract as much juice as possible. Refrigerate, covered, up to 3 days. Don’t toss the carrot pulp left over after juicing: Freeze some in resealable plastic bags and break off pieces to fortify fruit smoothies.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carrot Paloma
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot Paloma
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
