Orange-Infused Vodka with Carrot Juice and Clover Blossoms

[Photograph: Heather Arndt Anderson]

The natural choice of spirits for a light, vegetal cocktail is vodka. To brighten things up a skosh, I infused crisp Monopolowa vodka with thick swaths of orange zest, removed with a potato peeler (taking care to leave the bitter pith behind). Just pour enough vodka over the orange peel to cover, keep in an airtight jar for a couple days in a sunny window, and you're laughing. Any store-bought citrus vodka will work as a substitute.

Feel free to prep extra juice if you're serving brunch cocktails to a group.

Orange-Infused Vodka with Carrot Juice and Clover Blossoms

About This Recipe

Active time:10 minutes
Total time:2 days
Special equipment:shaker, vegetable peeler, strainer, resealable jar
This recipe appears in: If Peter Rabbit Was a Drinker: A New Brunch Cocktail


  • For the Orange-Infused Vodka
  • 3 organic oranges
  • 1 pint good-quality vodka
  • For each cocktail:
  • ice
  • 1 1/2 ounces orange-infused vodka
  • 3 ounces carrot juice
  • 2 ounces fresh-squeezed orange juice
  • fresh white clover blossoms (optional)


  1. 1

    To make the orange-infused vodka, peel the oranges carefully with a potato peeler or a paring knife, taking care to avoid the white pith.

  2. 2

    Place the orange zest in an airtight jar and pour over enough vodka to cover. Close the lid and set in a sunny window for a day or two, then strain into a bottle.

  3. 3

    For each cocktail, fill a shaker with ice, then add 1 1/2 ounces orange-infused vodka, 3 ounces carrot juice, and 2 ounces orange juice. Shake until frothy and cold, strain into chilled martini glasses. Garnish with clover blossoms if desired.


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