Veggie ‘Tails
Vegetable-centric cocktails are the perfect savory end-of-summer sip
July 19, 2024
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 ginger
METHOD
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 garnish
METHOD
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.”