Drink Your Vegetables


This past fall, I ordered a drink at Backbar in Boston called “Popeye’s Love.”  The green cocktail, with olive oil infused gin and spinach syrup, was surprisingly delicious and un-salad like. Ever since, I’ve made a point of ordering veggie-heavy cocktails whenever I get the chance. At a recent class at the Experimental Cocktail Club in New York, the mixologist invited me behind the bar to shake and stir my own garden variety cocktails.

The two-step process was surprisingly easy: muddle the hard ingredients (radishes, celery) then mix in the rest and shake vigorously before serving over ice.

This is Radish
2 pink radishes
1 dash lavender bitters
1/2 oz. lemon juice
1/2 oz. honey syrup
1 oz. dry vermouth
1 oz. sherry
1 oz. vodka
topped with soda water

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Arugula Smash
5 sprigs baby arugula
2 pieces celery
1 dash celery bitters
1/2 oz. lemon juice
1/2 oz. simple syrup
1 1/2 oz. vodka

Green Lantern
1/2 oz. kale juice
1/2 oz. cucumber juice
1/2 oz. lime juice
1/2 oz. ginger syrup
2 oz. vodka
topped with ginger ale