Carrot Tequila Sour

Recipe: Amanda Lee , Lindens , New York City

Photo: Nicholas Ruiz

July 11, 2025

A tequila sour with an earthy twist.

For a fresh and whimsical take on a tequila sour, Amanda Lee of New York City’s Lindens introduces carrots in three different ways: carrot juice, carrot purée, and carrot eau de vie. Together they bring an earthy sweetness and seasonal freshness to the cocktail.

Ingredients

1 1/2 oz. blanco tequila
1 oz. sour carrot juice
1/2 oz. simple syrup
1 barspoon carrot eau de vie
1 large barspoon roasted carrot purée

Tools:shaker, strainer, fine-mesh strainer
Glass:Nick and Nora
Garnish:baby carrot with a pin

Preparation

Add all the ingredients to a shaker with ice. Shake and double strain into the glass. Garnish.
Sour Carrot JuiceAdd 3/4 oz. of fresh carrot juice and 1/2 oz. of fresh lime juice to a shaker and shake until combined.
Roasted Carrot PuréeChop 1 medium carrot and toss with 1/2 teaspoon of paprika, then bake or airfry until roasted and soft. Add the roasted carrot to a blender or food processor with a splash of mead (or a dessert wine like moscato or Sauternes) and a generous pinch of sugar. Blend to combine.