If You Loathe Tomatoes, Try Your Bloody Mary With Carrot Juice

Sorry, mimosas, there's a new orange-hued cocktail taking over brunch. It goes by the name of "bunny mary" and features a heavy pour of carrot juice. Though the drink borrows from the traditional bloody mary, the tomato-free iteration attracts a whole new crowd.

The carrot juice bloody mary shares the same foundation as the original, relying on a combination of acid, spice, and vodka to capture a similar savory flare. And like the brunch staple, the bunny mary's formula takes well to tweaks. From alcohol to herbs, mixologists swap complementary flavors to continuously elevate the beverage.

To make it at home, you can press carrots yourself or pick up a bottle of the orange stuff to sub into a bloody mary recipe. Be sure to read the label, as some brands add a zing of ginger. Though not unwelcome, ginger has a different flavor and punch than the classic horseradish, so make sure to compensate if you're using it to replace tomatoes.

In recent years, multiple bartenders have been credited with the drink's creation. Manhattan bartender Rob Krueger's version includes honey as a sweetener, while South Carolina restaurant Local incorporates pickle brine and turmeric. Not to be outdone, Brooklyn tequila bar Leyenda reimagines the bloody maria (a bloody mary made with tequila) with a base of carrot and papaya juice.

Your version could take the best from each beverage's ingredient list or feature seasonings commonly paired with roasted carrots. Dill, for example, makes a stellar savory companion, as do caraway and cumin. Or break out your homemade horseradish-infused vodka infused to give the cocktail spicy depth.

Have fun with the presentation, as well. Maybe you're of the more-is-more school of thinking and treat bloody mary garnishes as a part of the meal, in which case add a whole salad to the glass. As with anything freshly squeezed, the carrot's color and flavor are brightest right after juicing, so make sure your assembly station is ready to go.

Juicing carrots may add work to your brunch setup, but the leftovers and the pulp don't have to go to waste. The extra liquid pairs well with orange juice, whether in a mocktail or a mimosa. It may even provide an immune boost, as carrots are high in vitamin A and both juices are high in vitamin C, according to Healthline.

The pulp can also inspire your brunch spread. The spent fibers can find a second life in quick breads and muffins, which can add a sweet, carrot cake-like component to the meal. Add a smear of cream cheese frosting, and no one will know you're repurposing kitchen scraps. Or save the remnants for a sauce or chili, where the tougher strands will cook down.

Even the green leaves are edible. They can enrich green sauces like pesto or chimichurri, or add to your ornate cocktail garnish. Tomato haters might be the best thing that happened to the bloody mary and your home bar.