Hair of the Dog Breakfast Margarita

This Hair of the Dog Breakfast Margarita is one of those “you’ll just have to trust me and try it” recipes, because it sounds a little wacky. But I promise you’ll like it. It’s really nice as a breakfast drink as it’s a little savory. Think a Bloody Mary replacement… I suppose the cat’s out of the bag, I’m into those lately (à la my Sunny Mary: A Bloody Good Alternative). The inspiration for the Hair of the Dog Breakfast Margarita was an article on Austin bars, but as you can see, I’ve run with it. I lightened it up so it doesn’t have much alcohol in it- perfect for a rejuvenating weekend brunch drink. The Hair of the Dog Breakfast Margarita is also a great mocktail. Instead of infusing tequila, just infuse some water, or even sparkling water, if you want a little effervescence. And of course you can add as much tequila as you like. Just make sure you add the jalapeño stuff by taste so you don’t get it too spicy for your guests. Who says margaritas aren’t for breakfast? Not me.

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Hair of the Dog Breakfast Margaritas

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Servings: 6

Author: Barrett Bridenhagen

Ingredients

• 1- 1 ½ cups carrot juice to your taste
• 4 cups fresh squeezed orange juice
• 1 cup charred jalapeño tequila or water if you’re mocktailing
• 1 lime; juiced
• 8 charred clementines; juiced reserve a few for garnish

Instructions

• Mix the orange juice (don’t do store-bought unless you have a place to buy truly fresh squeezed OJ- Tropicana doesn’t do this one justice), carrot juice, lime juice and tequila in a large pitcher. Pour over ice. Serve with a wedge of the charred clementine.

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Carrot Juice

Author: Barrett Bridenhagen

Ingredients

• 1 pound carrots; scrubbed and top removed
• 1 cup water

Instructions

• Can’t find carrot juice? I couldn’t either. Blend or food process (or use a juicer if you have one) the carrots until very fine adding water as necessary. I ended up adding about one cup of water. Place in fine mesh colander or chinois over a bowl or pitcher. Press down to strain the pulp from the juice.
• Mine made about 2 cups of carrot juice. Reserve the pulp for a baking project, or discard.