• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes » Easter Recipes

Bunny Mary Cocktail

Published: Apr 1, 2021 by Emma · This post may contain affiliate links · Leave a Comment

  • Facebook
  • X
  • LinkedIn
  • Email

What does the Easter Bunny drink when he wants to get buzzed; a Bunny Mary of course! Find out how to make this vibrant cocktail below.

Bloody Mary with a twist

You are probably familiar with the popular brunch cocktail the Bloody Mary. It's a cocktail made from a base of tomato juice that is spiked with vodka and a range of spices and flavourings which might include Worcestershire sauce, hot sauce, horseradish, celery salt, pepper and lemon juice. Every bar you visit will no doubt have their own spin on this classic drink. I've even made a festive version which I like to enjoy over the Christmas period. (It's great the morning after a Christmas party!!)

But I know that tomato juice can be an acquired taste and not everyone loves Bloody Marys as much as I do. A nice compromise is to swap tomato juice for something a little sweeter. We still want the earthy, savoury notes of a vegetable juice but with a little more natural sweetness and a thinner consistency so it doesn't feel like you're eating a blended meal! The solution is carrot juice.

And who loves carrots? Why the Easter bunny of course! This carrot based cocktail has therefore been given the name Bunny Mary and I LOVE it.

Which carrot juice?

If you have a juicer then you can't beat fresh carrot juice, but I appreciate most of you won't have one of those to hand. (I certainly don't). When you head to the store you will no doubt be confronted with a couple of different options. All will work well but you will want to check whether or not they have been sweetened, how much water has been added and if they are mixed with other fruit juices.

In stores near me I can get 3 types: thick, fresh carrot juice including pulp; a thin, fresh carrot juice that has been watered down and orange juice added; and a "long life" carrot juice that has nothing added. My preference is the fresh carrot juice that's had a splash of orange juice added. Whilst we definitely want the savoury flavour of the carrot juice to shine (and we add pickle juice which also brings savoury flavour) I do think it needs a little sweetness and orange juice does this well. I've listed the two types of juice separately in the ingredients list but do check the ingredients list of your carrot juice first (the orange juice won't always be included on the label!).

Which spirit?

Once you've got your base juice sorted you will need to pick your spirit. It's common to make a Bloody Mary with vodka and that's a perfectly acceptable spirit to use for a Bunny Mary as well.

If you are able to get your hands on a herbal spirit (perhaps gin or acquavit, perhaps even Drambuie) then this could also work well. Spices and herbs like cardamom, caraway and dill pair beautifully with carrot so keep an eye out for these on the ingredients list of any herbal spirit you choose.

Bunny Mary Cocktail garnished with pearl onions, cornichons, celery and chilli salt

How to garnish a Bunny Mary

You'll see from the photos that I've kept my Bunny Mary garnish quite simple: just a couple of cornichons, pearl onions and a stick of celery. I've also sprinkled over some chilli & lime salt. But any of these garnishes would work well:

  • A carrot stick
  • A stick of celery
  • Dill fronds
  • Carrot tops
  • Cornichons
  • Pearl onions
  • Olives
  • Cherry tomatoes
  • Radishes
  • Caper berries
  • A wedge of lemon or lime
  • Chilli salt
  • Black pepper

The choice is yours!

The recipe

Bunny Mary Cocktail garnished with pearl onions, celery and cornichons

Bunny Mary

What does the Easter Bunny drink when he wants to get buzzed; a Bunny Mary of course! This vibrant cocktail is made from carrot juice, orange juice and vodka.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Drinks
Cuisine American
Servings 1 person
Calories 201.58 kcal

Equipment

  • Highball glass

Ingredients
 
 

  • 50 ml vodka
  • 100 ml carrot juice
  • 25 ml orange juice
  • 1 tablespoon pickle juice
  • hot sauce to taste
  • 1 stick celery to garnish
  • 2 cornichon to garnish
  • 2 pearl onions to garnish
  • 1 pinch chilli & lime salt to garnish

Instructions
 

  • Fill your glass with ice.
  • Pour over the vodka, carrot juice, orange juice and pickle juice. Add the hot sauce to taste and stir until chilled.
  • Add more ice if needed.
  • Garnish and serve.

Nutrition

Calories: 201.58kcalCarbohydrates: 19.78gProtein: 2.08gFat: 0.33gSaturated Fat: 0.09gSodium: 347.12mgPotassium: 534.56mgFiber: 2.53gSugar: 9.3gVitamin A: 19358.62IUVitamin C: 26.7mgCalcium: 56.55mgIron: 0.74mg
Keyword carrot juice, orange juice, pickle juice, vodka
Tried this recipe?Let us know how it was!

More cocktail recipes

If you like this then you might want to try some of my other cocktail recipes!

Screwdriver Cocktail

Screwdriver

Festive Bloody Mary

Festive Bloody Mary

Celebrate the New Year with this delicious Clementine Mimosa, made with fresh clementine juice and prosecco. Get this festive brunch cocktail recipe at Supper in the Suburbs!

Clementine Mimosa

Sour Cherry Gin Sling

Drinks archive

Head to the archive for a full list of drinks recipes on the blog.

More Easter Recipes

  • 6 Vegan Creme Egg Cupcakes on a white plate
    Vegan Creme Egg Cupcakes
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Vegan Mini Egg Cheesecake
    Vegan Mini Egg Cheesecake
  • Vegan Lemon Viennese Whirl Bunnies
    Vegan Lemon Viennese Whirl Bunnies

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad
  • Vegan Lemon Sugar Cookies shaped like a daffodil
    Vegan Lemon Sugar Cookies

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required