HELEN ROSNER
Culture

Vegetable Cocktails

The vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mescal in this cocktail from the Manhattan restaurant Perla.
A jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness.
Fresh celery and lemon juices, Lillet, celery bitters, and gin combine for a clean and vegetal cocktail with a bright green hue. See the recipe for Celery Martini »
Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink.
This fresh, bright cocktail marries beet juice with bourbon and Esprit de June, a floral liqueur distilled from grape blossoms that's available at most high-end liquor stores.
Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.
This vibrantly-hued cocktail comes to us from Northern Spy Food Co. in Manhattan—fresh celery juice adds an earthy, bright flavor to Cocchi Americano and dry vermouth. See the recipe for Celery Tonic »
A spicy ginger kick and the subtle, unmistakably grassy sweetness of kale elevates this vegetal variation on the margarita, from the New York City bar The Wayland.
Recently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus). At Dallas farm-to-table restaurant FT33, The Truffle Pig features a refreshing mix of tequila, lemon juice, and muddled mushrooms sweetened with rosemary-cinnamon honey. Topping it off is a seared hen of the woods mushroom.

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