Whether it’s a resolution for a healthy new year or simply a way to drink your greens, combining juice and booze is a no-brainer. (How else are we supposed to get a dose of kale, cucumber and gin?) And if you thought that avocado is best suited in guacamole, think again. This batch of cocktails, available at bars nationwide, is a sea of vegetables at their finest (read: mixed with spirits).
COOLER THAN A CUCUMBER (ROOSEVELT ROOM, AUSTIN, TX)
Created by mixologist Justin Lavenue, this aptly named concoction has all the makings of a summer cooler. Made with Bombay Sapphire gin, the juice of cucumber, aloe and grapefruit plus Texas Tarragon syrup and prosecco, it’s served over crushed ice in a Collins glass and garnished with a tarragon leaf, cucumber slice and served with a straw.
GREEN JUICE MARGARITA (DOS CAMINOS, NEW YORK)
A greener, sweeter take on the typical Margarita, this version comes from Richard Breitkreutz, corporate beverage director at BR Guest Hospitality. The spirits, Peligroso Blanco Tequila and Kalani coconut liqueur, are combined with housemade green juice (kale, cucumber, lime, Granny Smith apples, pineapple and ginger) and a splash of agave syrup. It’s shaken and strained into a rocks glass with chili-lime salt and garnished with a mint sprig and cucumber slice.
SAY WHA (SOUTH WATER KITCHEN, CHICAGO, IL)
Because he’s clever enough to know that avocado can function outside of the world of tortilla chips and toast, Chicago bartender Dan Rook at South Water Kitchen has taken a cue from juice bars and muddled the fruit with St. George Terroir gin, fresh lime juice, chili-agave syrup and a sprig of tarragon. Rook garnishes his cocktail with ground black pepper for a kick.
SPICY FARM (LE SOLEIL D’OR, CAYMAN BRAC)
On the Island of Cayman Brac (just an hour’s hop from Miami) is Le Soleil D’Or, the Cayman Islands’ only farm-to-table wellness destination. There, mixologist Angel Robledo has created the Spicy Farm, made with white rum infused with star fruit and homemade green juice (cherry juice, water, honey, kale, ginger, cloves and a sprinkle of cayenne ground pepper), all sourced from their on-site organic farm. The ingredients are blended, strained and mixed with the rum, served in a rocks glass with a star fruit, clove and kale garnish.
POOLSIDE BREEZE (DIRT CANDY, NEW YORK)
As the name suggests, Amanda Cohen’s take on a light summer Spritz goes beyond the usual cucumber puree. Mixing cucumber juice with Dirt Candy’s housemade serrano chile/cilantro syrup, the blend is shaken and strained into a coupe glass, topped with prosecco and garnished with a cucumber slice. Swimming pool not included.
GREEN EYED BANDIT (THE RUM LINE, MIAMI BEACH)
With a handful of green ingredients in this spicy creation, it’s tough not to feel healthy while imbibing. Created by Rob Ferrara, bar director at The Rum Line, this blend of Avuá Cachaça, simple syrup, kale and cucumber juice, jalapeño and lime is strained into a double Old Fashioned glass and sprinkled with Maldon sea salt.
KALE MARTINI (CHALK POINT KITCHEN, NEW YORK)
Traditional this Martini is not. Made with fresh pressed juices (kale, celery, cucumber, lime and lemon) and combined with Stoli Gala Applik apple vodka and a splash of ginger beer, it has all the makings of what one might drink after a workout, not after work.
AVOCADO BATIDA (SUSHISAMBA, NEW YORK AND LONDON)
A Brazilian take on the green drink comes during a creamy, nutty form, the brainchild of Richard Woods, head of spirits and cocktail development at SushiSamba. A blend of avocado puree, cachaça, Monin orgeat syrup and Mozart chocolate vodka, the presentation is as inventive as the combination of ingredients. The frothy mixture is served in a bamboo glass, with a bamboo leaf cone filled with maiz cancha (corn nuts) over crushed ice.