Bright, smooth, and full of fresh flavor, the What’s Up, Doc cocktail brings together carrot juice, citrus, and a touch of warm spice for a well-balanced drink that feels both refreshing and creative.
This modern cocktail blends vegetables and spirits in an easy, fun way that surprises anyone who tries it.
The What’s Up, Doc cocktail combines bourbon, lemon, fernet, and carrot juice to create a crisp, lightly sweet drink with a subtle herbal note.
Bartenders started making this drink because they wanted to turn everyday produce into something lively.
Unlike overly sweet cocktails, this drink brings out natural flavors that keep each sip interesting.
Freshly juiced carrots really make a difference, giving the drink a bright color and a smooth texture.
You can experiment with versions using gin or ginger liqueur, like the twist on Liquor.com or at Difford’s Guide.
Each version keeps the same core idea—healthy ingredients, unique and satisfying results.
Key Takeaways
- The What’s Up, Doc cocktail blends fresh carrot juice with citrus and spirits for a balanced flavor.
- Fresh ingredients and proper shaking deliver the best color and taste.
- Small changes to the base spirit or garnish can create new, interesting variations.
What Is the What’s Up, Doc Cocktail?
The What’s Up, Doc is a carrot-based cocktail that brings together bourbon, Fernet-Branca, and fresh juice for a drink that tastes both earthy and refreshing.
It stands out behind the bar for its use of vegetable ingredients more common in a kitchen than a cocktail glass.
Origins and History
Bartender Eduardo “Eddy” Rocha at SaltRock Southwest Kitchen in Sedona, Arizona, first came up with the drink.
According to Liquor.com, Rocha created the cocktail for a resort bar program focused on fresh-pressed juices and bold, herbal flavors.
He took inspiration from juicing culture, thinking produce could boost the natural flavor of spirits.
By 2014, versions of the drink showed up in New York City bars, showing off its versatility with vodka, rye whiskey, and even grappa.
Difford’s Guide points out that bartenders all over the city tweaked the recipe to fit their menus and whatever was in season.
The drink’s light sweetness and homemade-juice style made it a hit with cocktail fans, especially as health-focused mixology started trending.
Signature Flavors
The drink blends bourbon, Fernet-Branca, fresh carrot-ginger juice, and lemon juice for a flavor that’s both bitter and sweet.
Bourbon brings warmth, Fernet adds herbal bitterness, and the carrot and ginger juice bring freshness and spice.
DrinkExistence calls it “earthy” and “vibrant.”
Here’s a quick look at what each ingredient does:
| Ingredient | Role in Flavor |
|---|---|
| Bourbon | Smooth, smoky base |
| Fernet-Branca | Bitter, herbal contrast |
| Carrot-Ginger Juice | Fresh and slightly sweet |
| Lemon Juice | Adds acidity and balance |
That mix gives you a drink that feels natural but still pretty refined—definitely a fresh twist on classic whiskey cocktails.
Essential Ingredients for a What’s Up, Doc
Fresh ingredients shape both the flavor and texture of this drink.
The quality of the carrot juice really defines its earthy base.
lemon juice sets a crisp edge, and the right amount of simple syrup keeps every sip balanced.
Carrot Juice Selection
Carrot juice sits at the heart of the What’s Up, Doc cocktail.
Fresh-pressed juice gives you a clean, vibrant taste that bottled stuff just can’t match.
The original version at SaltRock Southwest Kitchen used a fresh carrot and ginger blend for a bright, earthy sweetness and a little spice.
A 5:1 ratio of carrot to ginger juice brings enough warmth without letting the ginger take over.
Orange or Nantes carrots make the drink naturally sweet and deeply colored, while purple or yellow carrots give it a rustic vibe.
Juicing at home?
Strain the liquid through a fine mesh to remove pulp.
Cold-pressed juicers keep more nutrients and slow down oxidation, so the juice stays fresh longer.
Pre-bottled carrot juice works if you’re in a rush, but it might taste a bit dull or cooked, changing the drink’s vibe.
Lemon Juice and Acidity
Lemon juice sharpens the drink’s flavor and balances out the sweetness from carrot juice and syrup.
Fresh-squeezed juice adds oils and brightness you just don’t get from bottles.
Even a small shift in acidity can really change the drink, so measure carefully.
A three parts carrot juice to one part lemon juice ratio gives a lively, smooth acidity.
For best results, pick lemons that feel firm with thin skins—they yield more juice.
Strain out seeds and pulp to keep the texture clean.
Acidity also affects aroma.
When you shake lemon juice with ice, it helps lift herbal notes from rosemary or thyme—both common in variations like the Fernet-Branca version.
That balance between citrus and botanicals gives you a layered, clean flavor.
Balancing With Simple Syrup
Simple syrup ties together the earthy and sour parts of the drink.
Most recipes use a 1:1 sugar-to-water mix, but you can thicken it to control sweetness.
A thicker syrup softens bitter or herbal notes from amaro or fernet.
Add syrup by the teaspoon and taste as you go.
Too much syrup flattens acidity, but too little makes the drink harsh.
Some bartenders use ginger or honey syrup for extra depth.
Homemade simple syrup is best—store it chilled and sealed for up to two weeks.
You’re not trying to make the drink sugary, just round out the edges and help everything play nicely together.
Step-by-Step Recipe Instructions
Freshly pressed carrot juice gives a sweet and earthy balance to the bourbon and bitters in this drink.
Juicing, mixing, and a simple garnish can turn an average cocktail into something that stands out for its clean flavor and bright color.
Juicing Carrots at Home
Start with firm, bright orange carrots.
Wash and scrub them well—peeling is optional.
Chop them up so they fit your juicer.
Use a 5:1 ratio of carrot to fresh ginger for a blend that’s sweet with just a bit of spice.
Fresh juice makes the drink smoother and bolder than anything bottled.
No juicer?
Blend chopped carrots with a splash of water and strain through a fine mesh sieve or cheesecloth.
You’ll get a light, pulp-free juice with solid flavor.
Refrigerate the juice and use it within a day to keep it fresh and colorful.
If you want, stir in a little sugar to sweeten or help the juice last longer.
That also helps smooth out the ginger’s acidity.
Mixing the Cocktail
Grab a cocktail shaker and fill it with ice.
Add 1¾ ounces bourbon, ¼ ounce Fernet-Branca, 1¼ ounces carrot–ginger juice, and ¾ ounce fresh lemon juice.
Shake hard until the shaker feels cold.
The ice will aerate the drink and blend everything together.
Double-strain the mix into a rocks glass over a big ice cube.
Straining twice gets rid of pulp and leaves the texture crisp.
If you can’t find Fernet-Branca, swap in a mild herbal amaro—just know the flavor will shift.
Tweak the carrot–ginger ratio to your taste.
More carrot softens the drink, extra ginger sharpens it.
Give it a quick stir before serving to keep everything balanced and bright.
Serving Suggestions
Garnish the drink with a sprig of rosemary or thyme for a fresh scent and a nice look.
A small twist of lemon peel over the top adds brightness but doesn’t mess with the main flavor.
Pair it with mild appetizers—roasted nuts, light cheese, or veggie chips.
Those sides go well with the carrot’s sweetness and the bourbon’s depth.
Serve in a chilled rocks glass to keep it cool while you sip.
This earthy, orange cocktail works for brunch or early evenings, especially if you use fresh carrot juice like Liquor.com suggests.
Popular Variations and Spirits
Bartenders love riffing on the What’s Up, Doc? by swapping spirits or playing with the spice.
Carrot juice pairs surprisingly well with spirits from light gin to big bourbon, even Japanese shochu.
You can find a version for any season, honestly.
Whiskey and Bourbon Versions
Many cocktail fans go for richer takes with bourbon or rye whiskey.
These versions bring out oak and caramel notes that blend smoothly with carrot juice.
The earthy carrot balances whiskey’s sweetness, and lemon or ginger keeps things bright.
A simple mix of bourbon, carrot juice, lemon juice, and a touch of amaro or ginger syrup is smoky but easy to drink.
At Barsys, they use bourbon whiskey, amaro liqueur, and carrot-ginger juice, showing how bitterness and spice can round out the base spirit’s sweetness.
These whiskey-forward recipes feel especially right on chilly days.
Some folks sprinkle grated cinnamon or nutmeg for extra warmth.
Gin and Vodka Twists
Lighter spins use gin, vodka, or other clear spirits.
The London Dry gin version from Difford’s Guide mixes 45 ml gin with equal parts carrot juice, ginger liqueur, and lemon juice.
Juniper from the gin keeps things crisp, while carrot brings color and subtle sweetness.
Vodka versions come out cleaner and more neutral.
Keet’s Cocktails says vodka makes the drink lighter and more refreshing—a bit like a ginger-spiked juice.
Bartenders usually pour these into an old-fashioned or Collins glass over ice, sometimes with mint or a baby carrot for garnish.
| Spirit | Flavor result | Ideal occasion |
|---|---|---|
| Gin | Herbal, zesty | Brunch or spring |
| Vodka | Clean, smooth | Summer or day drinking |
Shochu and International Adaptations
Global bars have started putting their own spin on this cocktail, swapping in regional spirits. At The Wayland in New York, bartenders inspired offshoots like the Shochu-based recipe shared by Nankai Shochu.
Shochu, a Japanese spirit, brings a mildness—sometimes from grain, sometimes sweet potato. It blends easily with carrot juice, making a smoother, lighter option that’s lower in alcohol.
In Europe, some bartenders reach for grappa or tequila instead. They tweak the sweetness and texture, but keep that carrot-ginger balance at the center.
These versions respect the fresh flavor of carrot juice, but each one brings its own cultural twist. It’s always a little surprising how the drink can feel familiar yet totally new.
Health Benefits and Nutritional Highlights
Fresh carrot juice doesn’t just add color and flavor. It brings nutritional value thanks to its vitamins and plant-based compounds, which support eye and skin health.
You get a little wellness boost with every sip, which is more than you can say for most cocktails.
Vitamin A Content
Carrot juice naturally contains beta-carotene. Your body turns that into vitamin A, which helps with vision, keeps skin and mucous membranes healthy, and supports your immune system.
A small pour of fresh carrot juice can chip away at your daily vitamin A needs without going overboard.
One serving has about 900 to 1,100 micrograms of vitamin A equivalents, depending on how you juice it. Since vitamin A is fat-soluble, mixing it with even a little alcohol or oil helps your body absorb it better.
In drinks like the vodka-based version, the carrot’s natural sweetness softens the spirit’s edge, and you still get that vitamin boost. It’s a gentle way to sneak in nutrients without feeling heavy.
Other Nutrients from Carrots
Carrots also deliver vitamin K1, potassium, and a bit of vitamin C. These help with blood clotting, nerve function, and immunity.
A glass of carrot juice gives you electrolytes and a soft sweetness—no added sugar needed.
There are antioxidants in carrots, like lutein and polyphenols, that help your body handle daily oxidative stress. Sure, it’s not a full serving of veggies, but using carrot juice in a cocktail is an easy way to add these compounds to your routine.
Drinks like the carrot and ginger version mix flavor and nutrition by bringing in mild anti-inflammatory plant compounds. You get a drink that tastes good and quietly does a little good, too.
Tips for Perfecting the What’s Up, Doc at Home
Consistency and a little care make this cocktail shine. The right glassware really makes the colors pop, and a thoughtful garnish brings out those earthy carrot and ginger notes.
Small details can turn a decent drink into something you’d happily serve to friends.
Glassware and Presentation
Grab a rocks glass for the What’s Up, Doc. The wide rim works well for aromatic garnishes and lets that bright orange color stand out.
Drop in a big ice cube to keep things cold without watering it down too fast.
When you pour, double strain to get rid of carrot pulp. That keeps the drink clear and gives it a smooth texture.
A clean presentation shows you care about quality. Set the drink on a small coaster or napkin for a polished look.
Toss in a stainless steel straw or a reusable stir stick if you want to go the extra mile.
| Step | Detail |
|---|---|
| Shake | Chill ingredients with ice until frosty |
| Double Strain | Remove pulp for a smooth pour |
| Serve | Use clear rocks glass with one large cube |
Garnish Ideas
Fresh herbs or simple touches can really bring out the flavor of carrots and ginger. Try a short rosemary sprig or a bit of thyme—they add a mild herbal note that plays nicely with bourbon.
For a lighter feel, curl a thin carrot ribbon on top. Just peel a strip, twist it around a cocktail pick, and perch it on the rim.
A small piece of candied ginger or a sprinkle of grated nutmeg adds subtle spice. These tweaks boost the aroma and work well with the earthy, citrusy blend—like the recipe on Liquor.com.
Frequently Asked Questions
This cocktail blends fresh vegetable juice with bright citrus and earthy spirits. Its straightforward structure makes it easy to play with different spirits, flavors, and garnishes.
What ingredients are required for a classic What's Up, Doc cocktail?
A classic version uses bourbon, Fernet-Branca, fresh carrot-ginger juice, and lemon juice. Shake it with ice and serve over a big cube in a rocks glass.
For garnish, bartenders usually add a sprig of rosemary or thyme, like in the Liquor.com recipe.
How do you prepare a What's Up, Doc cocktail with vodka?
With vodka, the drink gets lighter and more refreshing. Carrot and ginger really stand out since vodka doesn’t compete with their flavors.
Some folks, like those at Keet’s Cocktails, add ginger beer for extra spice and fizz.
Can gin be substituted for vodka in a What's Up, Doc cocktail, and how?
Gin works for those who love herbal notes. Its botanicals match up well with carrot and ginger, making things a bit more complex.
There’s a recipe from Savvy Housekeeping that uses gin with carrot juice and ginger liqueur for a balanced, aromatic take.
What is the history behind the What's Up, Doc cocktail?
Bartender Eduardo “Eddy” Rocha created this drink at Amara Resort in Sedona, Arizona. It caught on in New York City, where people started making versions with vodka, rye whiskey, and grappa, as noted in Difford’s Guide.
Are there any variations of the What's Up, Doc cocktail for different tastes?
Definitely. Bartenders often switch up the base spirit or mixer.
Bourbon gives the drink more depth and an earthy vibe. Gin or vodka make it lighter.
Some modern recipes, like those on Barsys, use amaro to add a little bitterness and complexity.
What are some common garnishes used for a What's Up, Doc cocktail?
You’ll often see bartenders reach for rosemary or thyme. These herbs add a fresh scent that cuts through the sweetness of carrot juice.
Lemon wheels pop up in a lot of recipes, too. Mint sometimes makes an appearance, especially in versions like the one on Emerils.com.
It’s all about giving the drink a crisp, lively finish.