Beet and Carrot Cocktail by the girl & the fig

A Jerry James Stone Recipe


Cocktail, Red


  • 1 carrot
  • 1 tablespoon sugar
  • 1 beet
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 ½ cups Tequila
  • 3 ounces Canton Ginger Liqueur
  • 3 ounces orange juice
  • 3 ounces lemonade
  • Soda water
  • Limes
Jump to instructions
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


  • First we are going to start by roasting the beet. Roast it at 425 degrees F for about 50 minutes along with the olive oil, thyme and bay leaf. You want it to be very tender when done, so that a knife slides in and out of it easily.
    Roasted Beet 1
  • Now we are going to make our carrot puree. Start by peeling the carrots and then dicing them. Cook them in enough water to cover with the tablespoon of sugar until they are quite tender.
    Chopping Carrots 1
  • Puree the boiled carrots and the roasted beet along with just enough of the carrot-water so that the mixture is smooth. Run it through a sieve before using it in the cocktail. We don’t want any chunks in there.
    Beet Carrot Puree for Cocktail 1
  • In a pint glass, add two tablespoons of the beet/carrot puree, 1/4 of each of the other ingredients except for the soda water. Add ice. Cover with a cocktail shaker and give it a few good shakes.
    Beet Carrot Puree 1
  • Serve it over ice. Add a splash of the soda water and garnish it with a lime wedge and some of the greens from the carrots. Enjoy!
    Beet Carrot Cocktail Main 2
  • Thank you, John for letting me in your kitchen with my crew and everything!
    Chef John Toulze 1
  • Beet Carrot Tequila Cocktail 1