twitterfacebookgooglepinterestgithubrssmail

Healthy Vegetable Cocktails for Drinking this Summer

breeder's cup cocktail

It’s easy to get your daily dose of vegetables when you’re drinking them a few ounces at a time. And it’s even easier if you’re fortifying them with a hearty dash of booze. Bartenders know this, so they’re taking advantage of the juice craze by concocting vegetable-driven cocktails utilizing everything from carrots to celery to kale. The consumer gets a fresh and healthy(ish) drink packed with nutrients, and for the most part, something that tastes great.

You can mix up veggie cocktails at home simply by juicing or blending your favorite vegetables, but here we’ve rounded up a few bars around the country who’re currently featuring such drinks on their menus.

Check below for the recipes, and click the links for more detailed information on each cocktail and where it’s being served.

V-9 Cocktail

2 oz Herradura Blanco Tequila
1 oz super juice
1 oz fresh lime juice
.75 oz agave nectar

Shake all ingredients with ice until well chilled. Strain into a rocks glass over fresh ice, and garnish with a cilantro leaf.

Carrot Top

1.5 oz Boyd & Blair vodka
1 oz fresh carrot juice
.5 oz fresh grapefruit juice
.5 oz fresh lemon juice
.5 oz Ginger syrup
Carrot fronds

Shake all ingredients with ice. Strain over one big rock in a double old-fashioned glass. Garnish with carrot fronds.

Breeder’s Cup (pictured)

2 oz Tito’s Vodka
.75 oz fresh lime juice
.75 oz Agave Syrup
3 slices cucumber
1 barspoon beet horseradish
1 pinch smoked salt

Muddle everything except vodka and salt. Then add vodka and ice and shake well. Strain into a rocks glass over fresh ice. Add a pinch of salt on top and serve.

Green Retreat

1.5 oz Tito’s Vodka
1.5 oz coconut water
.5 oz fresh grapefruit juice
1/8 oz agave nectar
1 stalk celery

Muddle celery with agave. Add remaining ingredients, and shake with ice until well chilled. Double strain through a fine sieve into a cocktail glass, and garnish with baby celery leaves.

Super Mario Mushroom Cocktail

1.5 oz shiitake infused Bulliet bourbon
.5 oz Ginger syrup
.25 oz Cardamaro
1 dash Scrappy’s Cardamom Bitters

Stir all ingredients with ice until chilled and properly diluted. Serve in a rocks glass over ice with a slice of the infused mushroom.

Written by Kevin Gray

2 Comments

  1. VICTORIA LLOYD · July 4, 2014

    SOUNDS DELIGHTFUL FOR A REFRESHING EVENING UNDER THE SUMMER SKY.

  2. Thalia @ butter and brioche · July 30, 2014

    this is so beautifully captured.. definitely perfect for summer. i definitely will be giving that breeders cup a go!

Leave a Reply