From Maggot Rachel:
- 4 cups of freshly juiced carrot juice
- 3cups of ginger beer, plus more for topping off glasses
- 1 cup Tahoe Blue Vodka
- 1/4 cup of fresh ginger juice
- 1/4 cup freshly squeezed lemon juice
- Ice
Add the carrot juice, ginger beer, vodka, ginger juice and lemon juice to a large pitcher and stir to combine. Pour over ice filled glasses and top with more ginger beer. Serve immediately.
We only try 1 oz tasters during Drinking With The Maggots, so the following recipe is used for the on-air taste test:
- 5 oz of Carrot Juice
- 4 oz Ginger Beer
- 2 oz of Tahoe Blue Vodka
- 0.5 oz of ginger juice
- 0.5 oz of fresh squeezed lemon juice.
Our resident bartender, Kyle, provides his twists on the drink as follows:
I would make the measurements for the carrot juice less and add more ginger beer.
5 oz Ginger Beer and only 3 oz of carrot juice.
I would also add more lemon juice to brighten up the drink.
Playing around with the carrot juice and Tahoe Blue Vodka inspired me to be creative. I actually made up a new drink entirely with this one.
I call It “Matt’s Carrot Cake Shooter”
- 2oz Tahoe Blue Vodka
- 0.5 oz of Tennessee fire or fireball
- 2 oz of carrot juice
- 2 oz heavy cream
- 0.5 teaspoon of vanilla
Shake and strain in a small rocks glass over ice, then add a dash of cinnamon.
