For decades, we’ve been conditioned to sip cocktails sweetened and mixed with fruits; everything from citrus peel to juices were fair game. In recent years, however, the beverage industry has begun to swap these garden variety recipes in favor of a refreshing and innovative trend: vegetable-based cocktails.
Veggie cocktails, a creative fusion of fresh vegetables and traditional mixology, have taken the spotlight, offering a unique and healthconscious twist to the world of spirits. From kale-infused concoctions to beetroot blends, bartenders and mixologists are embracing the abundance of flavors and nutritional benefits that vegetables bring to the bar scene.
“Vegetable and savory cocktails seem to be rising in popularity as consumers are more concerned about what they put into their bodies,” says Matt Foster (Culinary Canvas). “Plus, with consumers also being more curious and open to trying new flavors, bartenders are exploring less traditional flavor profiles for cocktails.”
Drink your veggies
A key influence in the growing popularity of vegetable-based cocktails on menus is the rise in consumers that are focused on living more organically-minded, plant-based lifestyles.
“Many have been seeking creative and flavorful alternatives to traditional cocktails that can offer fewer calories or an added source of vegetables,” said Grey Goose ambassador Joshua Jancewicz in an article for The Zoe Report.
Freshly squeezed vegetables and vegetable juices bring with them a spectrum of different nutrients to the glass, adding depth and complexity to the drinking experience.
"These cocktails skirt our guilt of imbibing,” says Shannon Boudreau (The Lazy Gourmet), “and in my opinion, there's no better way to eat your greens for the day!”
“Vegetables are good for us! They're often packed with vitamins, minerals, antioxidants, and nutrients,” says Danny Childs (Slow Drinks). “Will they cancel out the negative effects that can come with excessive alcohol use? No. Will they add some element of nutrition into the glass? Absolutely.”
Not so garden variety
Although cucumbers have long been paired with gin and tonics and pickled vegetables are ubiquitous garnishes on Bloody Marys (check out our summer issue for a deep dive into fermented ingredients), today’s mixologists are now recognizing the potential in all vegetables. These mixologists aren’t simply using freshgrown ingredients as an afterthought buried in stronger flavors; instead, they’re highlighting the unique taste of seasonal veggies as the star of the drink.
“It was always logical,” said Nico De Soto (Mace) in an article for VinePair. “Everyone knows fruits, so why not use vegetables?” he says. “These flavors have been used in cooking for sweet and savory dishes for such a long time, so it just makes sense to use them for cocktails.”
From carrots and cucumbers to beets and peppers, these ingredients offer gorgeous aesthetics with their vibrant colors, but they also bring an increased depth of flavor, including herbaceousness, zest, acidity, earthiness, and umami. Briney beverages are here to stay, with succulent vegetables and garden spices reaching their full potential in herbal-inspired sips.
“Salty, spicy, and umami flavors, traditionally saved for an evening’s entrée, are making a bold entrance into guests’ drink glasses,” says Foster. “I think people are just more curious and want to play around with more flavors. The world of cocktails has gotten more and more intricate; we don’t just have a menu of classics anymore. People want more of those unique experiences.”
The Beet Blaze. Photo courtesy Matt Foster
BEET BLAZE
Recipe courtesy Matt Foster, Culinary Canvas
INGREDIENTS FOR JUICE
1 ea. whole beet2 ea. jalapeños1 ea. small knob of gingerMETHOD
Separately juice the beet, jalapeños, and knob of ginger. Combine the juices and stir if needed.
INGREDIENTS
2 oz blanco tequila1 oz Aperol1 ea. whole lime (save a wedge to use for rimming the glass)Pinch of saltTajin to rim the glass1 ea. jalapeño, slice for garnishMETHOD
Combine the blanco tequila, Aperol, lime juice, a pinch of salt, and juice mixture (made from the beet, jalapeños, and ginger) into a shaker. Add ice and shake to combine. Use your leftover lime wedge to rim the glass and top the rim with Tajin. Top a new glass, like a highball glass, with fresh ice and strain the cocktail. (Optional) Slice and deseed a jalapeño for garnish.
Be careful though—vegetable cocktails can’t be approached the same way as a traditional fruit cocktail, since the amounts of sugar and acid will significantly differ between the two.
“Sweetness and acidity are key aspects to balancing a cocktail and both exist in copious amounts in most fruits,” says Foster. “This means they bring both flavor and function to most recipes. Most vegetables, on the other hand, bring less of both, thereby changing the basic build of most cocktail recipes while also influencing the need to accentuate other characteristics.”
“I develop recipes by first considering the flavors of the ingredients I'm trying to highlight, the profile of the cocktail that I'm trying to build (highball, sour, spirit-forward), then work backward from there,” adds Childs. “Veggie flavors are savory and complex when compared to the specific sweet and acidic profiles found in most fruits (and cocktails). So, knowing how to utilize and balance these flavors is something that comes with practice and experimentation. Also, knowing how to extract these flavors in varied and complex ways is something that comes with experimentation and time.”
When incorporating vegetables into your cocktail recipes, there are two different ways to approach it: either directly (juices, purées, muddling, etc.) or indirectly (infusions).
“Cocktails that use veggies directly will most likely be akin to Bloody Mary riffs and utilize purées,” says Foster. “These will be heavier and put the flavor of the vegetables as the top notes. Infusions lend a lighter touch with the vegetable flavors, giving the chance for more layers and nuance.”
The King Oyster Martini. Photo courtesy the Mushroom Council
KING OYSTER MARTINI
Recipe courtesy Danny Childs, Slow Drinks
INGREDIENTS
2 oz vodka½ oz sherry½ oz mushroom brinePickled king oyster mushroom disk for garnish (see below)METHOD
Add the vodka, sherry, and brine to an ice-filled cocktail shaker and shake well to chill. Double strain through a cocktail strainer and mesh cone strainer into a chilled martini glass and garnish with a skewered king oyster disk.
INGREDIENTS FOR PICKLED KING OYSTER MUSHROOMS
3 cups king oyster mushrooms cut into ¼-inch disks2 cups water1 cup white vinegar½ cup sugar2 T salt1 T mustard seed½ bunch thyme3 bay leaves1½ tsp allspice¾ tsp clovesMETHOD
Blanch mushrooms in salted water for one minute, then transfer to a bowl of ice water to stop them from cooking. Use a slotted spoon to allow water to drain before transferring mushrooms to a heat proof container. Next, bring remaining ingredients to a boil in a medium saucepan. Once boiling, pour over mushrooms and cover. Move to the refrigerator once cool and allow to sit overnight. Will keep for up to one month.
It's all a matter of how you want to extract and preserve flavor. Juices and syrups are bright, fresh, and wonderful, but they perish quickly. Infusions are an excellent shelf stable way to extract flavors, but they don't have all the nuance of using extra fresh ingredients.
Veggies that are bright in flavor should be paired with lighter spirits, for example, while darker spirits work best with richer vegetables. Try taming bold vegetable flavors (beet, carrot, ginger, and celery) with bold spirits (gin, mezcal, and aquavit). For more delicate ingredient profiles, focus on spirits that allow them to still shine through including vodka, pisco, and white rum.
"What grows together, goes together," says Foster. “Pairing peppers, squash, and avocados with tequila will work out pretty well. Similarly, shiso or daikon radish would pair well with a shochu. It’s about finding ingredients that meld together versus working against each other.”
Pick the right produce
Veggie cocktails are not just about flavor and nutrition, either; they also contribute to the sustainability movement. By using locally sourced, seasonal vegetables, caterers can reduce their carbon footprint: partner with a local farm or microgreen garden or take a trip to your weekly farmer’s market to see what’s in season. This is also a great opportunity to invest in planting your own vegetable and herb garden.
“Vegetables harvested in their ideal season will often be of higher quality, from the right sources, and this translates into more authentic, richer, and fresher flavors,” says Foster. “So, if your goal is to put those flavors front and center of the cocktail, this will make that effort easier.”
The Batata. Photo Courtesy North Carolina SweetPotato Commission
THE BATATA
Recipe courtesy Bud Taylor, Bistro at Topsail for North Carolina SweetPotato Commission
INGREDIENTS
1½ oz reposado tequila1½ oz mezcal1½ oz sweet potato syrup (recipe below)8 drops 18.21 Charred Lime Jalapeno and Peppercorn BittersMETHOD
- Add ice and all ingredients to a mixing tin and give a medium shake.
- Strain over finely crusshed ice in a coupe glass.
INGREDIENTS FOR SWEET POTATO SYRUP
1 cup brown sugar1 cup puréed roasted Covington sweet potato1½ cups water1 tsp chili flake½ tsp cayenne pepperMETHOD
- Place all ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer for five minutes
- Turn off heat and let syrup steep for five minutes
- Double strain through coffee filters or cheesecloth to remove all pulp and fiber.
“Seasonality is paramount for me,” adds Childs. “On the most basic level, ingredients taste better when they're picked in season and allowed to ripen in their own way. But it also takes the guesswork out.”
Beyond sustainable sourcing, there’s also an opportunity to take things a step further by incorporating byproducts from vegetable processing, such as carrot tops or beet pulp, into recipes, thus minimizing waste and maximizing flavor.
When working with vegetables, be mindful of how you prepare your produce. If you intend to make your own juices, purées, and mixes, make sure to not only remove seeds but also do a fine strain before using to ensure you’re not getting the meat of the vegetable in the juice you’ve created.
Additionally, unlike most fruits, roasting, grilling, or cooking the vegetables will release different flavors and can completely change the landscape of the cocktail you’re working with.
CocktailVision's Gazpacho cocktail. Photo courtesy CocktailVision
GAZPACHO
Recipe courtesy CocktailVision
INGREDIENTS
2 oz Aqua Perfecta Basil Eau de Vie1 oz dry sherry2½ oz Homemade StrawberryGazpacho (recipe below)¼ oz fresh lemon juice1 barspoon Strawberry Rose Maple SyrupMETHOD
Shake all ingredients with ice. Double strain into a cocktail glass.
INGREDIENTS FOR STRAWBERRY GAZPACHO
2 (16 oz containers) organic strawberries1 cup seedless watermelon1 ea. small seeded red pepper, chopped1 ea. heirloom tomato, quartered1 ea. small shallot minced1 ea. small garlic clove2 T dry sherry2 T strawberry vinegar (or champagne vinegar)1 T honey or maple syrup5 fresh basil leaves5 fresh mint leavesPinch of salt, pepper, and cayenneMETHOD
Add all ingredients to the food processor. Blend until smooth, about five minutes. Chill for two hours or overnight. Strain through a fine mesh strainer for smoother consistency.
Veggie cocktails are more than just a passing trend; they represent a fundamental shift in the way we approach mixology and beverage consumption. By marrying creativity, nutrition, and sustainability, the veggie cocktail movement is reshaping the landscape of the beverage industry.
“There will always be a place in the industry for them, especially as consumers look for more unique and out-of-the-box dining/bar experiences,” says Foster.
So, are you ready to raise a glass to a greener, healthier cocktail culture?
“These cocktails are fun to play around with and are not as complicated as they may seem,” says Foster. “Don’t be afraid to offer your clients innovation in a glass.”
Cheers!
