For some reason most people, myself included (as you will see below), tend to bring carrots to use in the bar at Easter. It makes sense because carrots are a spring vegetable, but in our modern world they are available year-round, are very healthy and have a sweet earthiness that works well with many spirits. Carrots also come in a wide array of colors and pair well with a number of herbs and spices, making it a versatile and naturally beautiful colored juice for drinks. It's past time we should give the carrot a little more happy hour respect.
The most important thing to remember when making a carrot cocktail is to use fresh carrot juice, and to use that juice immediately as the flavors and nutritional value begin to break down almost immediately. After that the sky's the limit on creative carrot cocktail choices.
