Bunny Mary
Easter is the perfect time for a relaxed brunch, and this vibrant twist on a Bloody Mary is a fun way to toast the Easter Bunny.
Made with Holy Grass Vodka, spiced carrot juice, lemon, maple syrup, and a touch of horseradish, it’s earthy, refreshing, and full of flavour. If you prefer gin, this recipe works beautifully with Rock Rose Gin too.
Ingredients
- 50ml Holy Grass vodka
- 25ml lemon juice
- 10ml pickle juice (the vinegar from pickled gherkins – optional)
- 10ml maple syrup
- Hot sauce (to taste)
- 1 teaspoon horseradish sauce
- Carrot juice
- Celery salt
Recipe
- Put everything apart from the carrot juice into a tall glass, and stir
- Top up the glass with ice, add the carrot juice to the top and stir again
- Garnish with a celery stick and a baby carrot cut in half.
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