Cocktail & Other Recipes By Spirit Vodka Cocktails

Lunar Eclipse

bright-orange Lunar Eclipse cocktail in a rocks glass, garnished with a leafy celery stick and served on a bar in front of glasses and tools

Victor Tangos 

Lunar eclipses only occur a few times each year, but if you want to experience one more often, you can—you just need to mix up this Lunar Eclipse cocktail.

It comes from bartender Matt Ragan, who created the drink while working at Victor Tangos, the former Dallas hotspot known for its gastropub plates and craft cocktails. Ragan wanted to offer his guests a turmeric-infused drink that could give them a healthy kick alongside their buzz, and he nailed it.

Since turmeric vodka isn’t a commercially available product, you’ll need to make it for yourself. Fortunately, that is accomplished by simply adding chopped turmeric to a bottle of vodka and letting it sit for 24 hours. That earthy base spirit is joined by carrot juice, lemon juice, honey and aromatic bitters—and it’s all garnished with a celery stick.

Fresh carrot juice is always the best option, as it adds vegetal sweetness and a gorgeous bright orange hue to the cocktail. If you have a juicer, great. If you don’t, that’s OK. Many green grocers and even big box grocery stores, like Whole Foods, sell fresh carrot juice, so you should be able to find it without much issue.

With its vodka-carrot combination and celery stick garnish, the Lunar Eclipse looks and tastes like the perfect brunch drink, but you can treat yourself any time of day.


  • 2 ounces turmeric-infused vodka*

  • 1 ounce carrot juice

  • 3/4 ounce lemon juice, freshly squeezed

  • 3/4 ounce honey

  • 2 dashes Angostura bitters

  • Garnish: celery stick


  1. Add the turmeric-infused vodka, carrot juice, lemon juice, honey and bitters into a shaker with ice, and shake until well-chilled.

  2. Strain into a rocks glass over fresh ice, and garnish with a celery stick.

*Turmeric-infused vodka: Combine 1 two-inch-long piece of chopped turmeric with 750mL vodka, and let infuse for 24 hours. Taste, and let infuse longer as needed. Strain before using.