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  • Writer's pictureNatasha Mahapatro

Carrot Masalaritas


Having lived in San Diego (west coast, best coast) for many years, I am certain that I've tasted some of the best margaritas.

During the pandemic, I've loved to whip up cocktails for impromptu movie nights and happy hours for my roommate and I. Once I got the classic margarita down and perfectly tangy yet balanced (he's a tough critic), I decided to venture into creating my own cocktail recipes inspired by my travels and favorite flavor profiles.

These carrot margaritas are perfect for the season, and are incredibly warm and inviting. The carrot pairs so beautifully with the aromatic garam masala-flaky sea salt rim and the orange-forward flavor of the Cointreau enhance the luscious vanilla and caramel notes of the Reposado tequila. For this recipe, I used my grandma's signature garam masala blend (that she packages and sends to us each year), and let me tell yougaram masala mixed with flaky sea salt on your margaritas is a complete GAME-CHANGER.

While these are particularly delightful for brunch at home this fall, I am excited to serve these up this Thanksgiving. Regardless of the season, I have a good feeling that I will be returning to these time after time. :) As we continue to observe stay-at-home precautions, I look forward to crafting more delightful cocktails for The Tash Mashup and can't wait to hear what you think. I am incredibly grateful for your support of the blog. Thank you for joining me on this adventure this year. It has brought me SO much joy, and it makes me the happiest knowing that it has brought you the same. Cheers!



For the masalarita:

  • 2 oz/60 mL of Reposado tequila (I used the Cazadores brand)

  • 4 oz of carrot juice (roughly 1/2 cup)

  • 1 oz/30 mL of freshly squeezed lime juice, plus extra for the rim

  • 0.5 oz/15 mL of Cointreau

  • 0.5 oz/15 mL of agave nectar

For the rim/garnish:

  • 1 teaspoon of garam masala

  • 1 teaspoon of flaky sea salt (I used Maldon sea salt flakes)

  • Orange slices, optional for garnish (I used blood orange)


  1. First, on a shallow plate– mix together your garam masala and flaky sea salt. Then, rim only half of your glass with a lime wedge and then dip it in your salt and garam masala mixture. Next, fill the glass with a single large ice cube.

  2. In a cocktail shaker, first, add a few ice cubes. Then add in your tequila, carrot juice, lime juice, Cointreau, and agave nectar.

  3. Shake for 25-30 seconds and then strain it into your ice-filled glass. Garnish with orange slices if desired and enjoy!

~ Serves 1


  • If making margaritas for more than 1, just double the amount of garam masala and flaky sea salt for the rim to start based on how many cocktails you are making.

  • For this particular recipe, I highly recommend purchasing Reposado tequila for its smooth flavor profile. The Cazadores Reposado tequila is made from 100% blue agave is my absolute favorite to use in margaritas.

  • You can make your own carrot juice, too! For ease, I like to purchase my carrot juice blend from Wegmans. If you are purchasing a carrot juice, make sure to check the ingredients to ensure that there are minimal ingredients outside of carrots. If you do find one that happens to add lemon juice, be sure to just taste it first and adjust the lime juice in the recipe accordingly before shaking up your margarita!

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