In honor of being in Cabo for the week, I created a new margarita recipe for you guys! And for many of you out there, this one might sound gross. But you’re wrong, ok. You’re just flat out wrong. They are delicious. A while back my husband and I were at a restaurant in Denver called Guard & Grace and on their seasonal menu they had a carrot margarita. Everyone at my table thought I was a weirdo for ordering it, so I ordered three. They were fantastic. What wasn’t fantastic was when they took the drink off their menu and tried to ruin my life. Luckily they have a spicy margarita that seems to never leave their menu. Either way, I created this recipe so I could have the drink myself whenever I wanted it.
For these carrot margaritas, you can do one of two things –
- Juice the carrots yourself with a juicer.
- Buy carrot juice.
Juicing the carrots yourself really does make all the difference because it makes the flavor pop. BUT using a juicer sucks ass. I used to have a juicer back in the day but cleaning it is my worst nightmare so I gave it to a friend instead. Which means I just used ole’ faithful jarred carrot juice for this recipe. It still does the trick. And then I don’t have to be annoyed with the juicer and it’s 87 pieces that need to be washed. And yes, you can use any sort of juice you prefer, it doesn’t have to be carrot juice. But think about it – what better what to get your vegetables in than when you’re having a cocktail at the same time. Sure, you’re poisoning your body with the alcohol, but you’re also getting one serving of colorful veggies in. It’s a win-win? Who knows. Alcohol is bad for you so you might as well offset it in any way possible.
Speaking of delicious cocktails, my husband and I are heading to Flora Farms this week for an awesome meal on a beautiful property while we are in Cabo. We’ve tried to go to Flora Farms MANY times. The first time I made a reservation, my husband found out it was a 50 minute drive away and quickly ended those plans. The second time we had one too many cocktails and fell asleep before our reservation. The third time – WE ACTUALLY MADE IT, then got in some sort of fight because our dinner reservation was made at 9pm by a friend and all of us were majorly hangry…so we got our food to go. It was cold once we got back. All this to say, we haven’t actually experienced Flora Farms yet in all its glory. So I made a SUPER early dinner reservation and already booked a car to make sure there was no bailing. People sh*t the bed over Flora Farms and I really want to see if it lives up to all the hype.
And I’m even more excited to experience Flora Farms this time around because I’m excited to leave the property that we are staying on right now. I would go into it here on the blog but I think I’m going to save that story for the podcast this week. It’s been a bit since I recorded an episode of PaleOMG Uncensored, but I think this entire story deserves to be on the podcast. It’s been quite the learning experience so I want to share it in my own voice over there. Just the quick story here – we go bamboozled this time in Cabo. I’m hoping Flora Farms and some sort of veggie margarita gets me excited about Cabo again because I’m feeling a bit b*tchy at the moment. I’ll explain on the podcast this week. Until then, go make a morning margarita for me!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 5-6 1x
- 2 cup carrot juice
- 1/2 cup lime juice
- 3 tablespoons orange marmalade
- 5–6 ounces triple sec (don’t skimp, buy the good stuff)
- 10–12 ounce silver tequila’
- Place carrot juice, lime juice, and orange marmalade in a high speed blender and blend.
- Add ice to a glass, 1 ounce of triple sec, 1-2 ounces of silver tequila (depending how strong you want your drink), then stir to combined. Drink. Repeat. These are literally the easiest cocktails ever.
Drink More Homemade Tequila Cocktails:
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Oh, Hi! I’m Juli.
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