Are Veggie Cocktails Actually Good for You?
We all know we should eat our vegetables every day but are veggie cocktails really the way to get them? Sure, you can’t drink your way through your nutritional needs for the day. However, when it comes down to a choice between a beer and a drink with an extra natural nutrient boost, there’s a clear choice.
Choosing the Right Veggie Cocktails
Still, it’s important to pay attention to what’s in your veggie cocktails before you raise a toast. Not all cocktails are created equal. The goal is to make sure there’s as much actual vegetable in your drink as possible. After all, a thimbleful of carrot juice isn’t going to get you very far. Similarly, if you don’t eat the celery stick, you won’t gain any nutrition from it.
A number of restaurants and bars across the country have hopped on the veggie cocktail bandwagon and have come up with some fantastic options. You may not live near these locations, and you may not travel enough to try them all. Still, you can be inspired by their creativity and what they contain.
Delicious Veggie Cocktails Across the US
Carrot Cardamom Margaritas
Chicago and New York City are both fortunate enough to have a Little Beet Table location. There, you’ll find the outstandingly unique Carrot Cardamom Margarita. These veggie cocktails are made with tequila, but also contain in-house pressed carrot juice, a pickle skewer made in-house, and cardamom-mint syrup. It’s served over ice in a Maldon Sea Salt rimmed glass.
The Ottoman Cartel
In Miami, Florida, at the Byblos Miami, the Ottoman Cartel is a tequila based drink mixed with beet juice. Though this may not sound like the most impressive first impression veggie cocktails can make, it sure changes as you find out more. The drink uses Avión Silver Tequila combined with carbonated beet juice, lime juice as well as a spiced barberry syrup reduction. The result is a nutrient bomb with an earthy flavor that is then spiced up with a hint of ancho chile.
In Charlottesville, Virginia, at the Red Pump Kitchen, they make the Talking Knot cocktail. This unique concoction is designed around pea tendrils they grow on their sister property’s site at Pippin Hill Farm & Vineyards. To make these veggie cocktails, they blend the pea tendrils with a bit of water, double straining them so your drink isn’t full of fibers. From there, they foam up the juice by aerating it. Those are added to the top of a mix of Espolon Reposado Tequila, Machchu Pisco, lime juice, and a custom green mix made of: greens, shaved ginger, pea tendrils, herbs, and water.