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Sardinian Bubbly Maria

For cocktail:
Prep time: 5 minutes
Total time: 20-45 minutes (if making Carrot Bloody Maria mix)
Makes One Glass


For Carrot Bloody Maria Mix:
Prep time: 5-10 minutes
Total time: 15 minutes
Makes 1.5 quarts


  • Torresella Prosecco - 3 oz
  • Carrot Bloody Mary Mix - 4 oz
  • Ice: Regular
  • Garnish: Carrot spear, Celery stick, & Lemon Pepper blend Salt Rim
  • For the Carrot Bloody Maria Mix:
  • Carrots, juiced - 20 oz
  • Green Tomatoes - 4 whole, roughly chopped
  • Celery - 2 ribbed, peeled to remove tough outer skin, and roughly chopped
  • Green Grapes - 3 cups seedless, plus more for garnish
  • Horseradish - 1 gram
  • Agave nectar - 1 oz
  • Lime juice - 2 oz
  • Jalapeno - 1 whole, seeded
  • White Vinegar - 1⁄2 cup


For the Carrot Bloody Maria Mix
To prepare the carrot bloody maria mix, combine tomatoes, carrots, celery, three cups of grapes, and jalapeno in a blender and blend them until smooth. Cover a large bowl with cheesecloth and strain the mixture into it. Let the bowl sit in the refrigerator for a few minutes. Once the liquid has been extracted, remove it from the refrigerator. In a pitcher, mix horseradish, agave nectar, and lime juice. Add the extracted tomato juice, some ice, and a few splashes of Prosecco. Stir the mixture well. Pour the liquid into a labeled and sealed jar and include the date. Refrigerator shelf life is about 2-3 weeks in a sealed container.


For the cocktail
Start by combining all the ingredients in shaker tins and tossing them back and forth. This technique, called Throwing, involves pouring the cocktail mix from one tin to the other, allowing it to aerate and impart a soft and smooth mouthfeel. Once finished, strain the mixture into a glass half-filled with ice. Add more ice and garnish with celery sticks, carrot spears, and grapes. To finish, rub a lime wedge on the rim of the glass and dip it into a mixture of salt and pepper. Enjoy! 

Recipes created by mixologist Joshua Labrada

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