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Cocktail History
The Bunny Mary is a brunch cocktail that was created by Rob Krueger at Extra Fancy in New York City, New York. It’s similar to the iconic Bloody Mary template, but this variation removes the tomato juice and uses carrot juice instead. It then balances the vegetal flavors of the carrot back out with the sweetness of honey and lemon, the savoriness of caper brine and the Scandinavian spirit aquavit, and the spiciness of hot sauce and pimenton salt.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Carrot Juice: This is the liquid juice of a carrot. We used R.W. Knudsen Organic Carrot, Ginger, & Turmeric Juice because it’s more flavorful and easier than juicing fresh carrots.
Dill Aquavit: This is a spirit made with dill, grains or potatoes, star anise, caraway, spices, and alcohol. We used 45th Parallel Distillery Game Ode Dill Aquavit. For a mocktail version of this drink, try dill-infused Strykk Non-Alcoholic Not V*dka in place of the dill aquavit.
Honey Syrup: This is a sweetener made with honey and water. We made ours at home using Alex’s simple recipe.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Caper Brine: This is the salty vinegar brine from a jar of capers.
Hot Sauce: This is a condiment made with peppers, spices, and vinegar. We used El Yucateco Chile Habanero Hot Sauce because it lends heat and pepper flavor to the drink without too much burn.
Lime Slice: This is a slice of lime that has been cut into a half wheel shape.
Pimenton Salt: This is a seasoning made with paprika and cayenne pepper.
Parsley: This is a leafy green herb.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Juicer: This is used to juice citrus, fruits, and vegetables. We used the Hamilton Beach Large Juicer.
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
The Bunny Mary starts with the aromas of carrot and fresh greens and has a taste that begins with the spicy salt mixture followed by the smooth, non-acidic flavors of carrot. This then mingles with the dill aquavit spirit, a bit of honey, and heat from the hot sauce, which lingers after the swallow alongside more of the sweet carrot flavor.
Our Opinion of This Cocktail Recipe: Because we chose R.W. Knudsen’s ginger and turmeric-flavored carrot juice instead of the fresh stuff, our version ended up being even more complex than the original, which we both really liked. Alex still prefers the classic Bloody Mary, but Kendall was glad to find another veggie-based brunch drink that didn’t use a tomato base.
Kendall’s Take: ⭐⭐⭐⭐
“This is about the most literal interpretation of ‘drinking your veggies’ that there could be in cocktail form. I’m not big on indulging in a Bloody Mary on the weekends because I’m one of those unfortunate souls whose heartburn is triggered by tomato-based foods and drinks. Even if I could drink them, I don’t know that I would. This carrot-based version is divine though. I’ll admit Alex’s choice of hot sauce was a little too spicy for my palate, but I loved the blend of vegetal flavors. I found it to be much more complex and contemplative than your standard brunch cocktail.”
Recipe
This cocktail recipe was adapted from Liquor.com, an online beverage publication.
Bunny Mary
The Bunny Mary is a brunch cocktail that was created by Rob Krueger at Extra Fancy in New York City, New York. It’s similar to the iconic Bloody Mary template, but this variation removes the tomato juice and uses carrot juice instead. It then balances the vegetal flavors of the carrot back out with the sweetness of honey and lemon, the savoriness of caper brine and the Scandinavian spirit aquavit, and the spiciness of hot sauce and pimenton salt.
Ingredients
Method
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Pour pimenton salt onto a plate, rub part of outer rim of glass with lime slice, and roll in pimenton salt until coated.
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Add carrot juice, aquavit, honey syrup, lemon juice, caper brine, hot sauce, and cracked ice to pimenton salt-rimmed glass.
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Stir for 5-7 seconds.
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Garnish with parsley sprig.
