4 Easy Juiced Cocktails
Your juicer isn’t just for that kale-based breakfast drink. Liquefying just-plucked produce can enliven your cocktails, too. Here are four (kale-free) favorites for spring.
Courtesy Kyle Mathis, lead mixologist, Taste by Niche, St. Louis
The Style: Mildly sweet and super refreshing
The Juice: Watermelon
2 ounces gin
¼ cup of cubed watermelon, juiced
¾ ounce fresh-squeezed lemon juice
½ ounce orgeat (almond) syrup
¼ ounce honey
2 basil leaves, for garnish
In a cocktail shaker, combine the first 5 ingredients with ice. Shake well and strain into a Collins glass over 5 ice cubes. Top with soda and garnish with basil leaves. Serves 1.
Courtesy Alex Kefalos, head barista, Bacari PDR, Los Angeles
The Style: Earthy and rich, with pleasing heat
The Juice: Beet, tomato, celery, ginger
1½ ounces vodka
2 small beets, juiced
1½ medium tomatoes, juiced
1½ medium celery stalks, juiced
1¼- to ½-inch piece of ginger, juiced
1½ teaspoons fresh-squeezed lime juice
Dash of hot sauce
Fresh horseradish, to taste
Lemon wedge, for garnish
In a Collins glass, stir together all ingredients with ice. Garnish with the lemon and serve with a straw. Serves 1.
Courtesy Jorge Guzman, owner/mixologist, Black Ant, New York City
The Style: Smoky, with a becoming citrus bite
The Juice: Carrot
¼ cup rim salt
1 lime wedge
2 ounces joven mezcal
1 medium carrot, juiced
½ ounce Cointreau
½ ounce agave nectar
1 tablespoon fresh-squeezed lemon juice
Dash of orange bitters
Cilantro sprigs, for garnish
Pour salt into a shallow dish or plate. Moisten the rim of a rocks glass with a lime wedge and gently roll the edge of the glass rim in the salt to coat. Set glass aside.
In a cocktail shaker, combine all ingredients except cilantro with ice. Shake well and strain into prepared glass over fresh ice. Garnish with cilantro. Serves 1.
Courtesy Kevin Denton, bar director, Alder, New York City
The Style: Sweet and spicy
The Juice: Bell pepper, pineapple
¾ cup blanco Tequila
1 jalapeño, cored
1 medium pineapple, peeled, cored and cut into 1-inch strips
2 yellow bell peppers, cored and cut into strips
2 ounces fresh-squeezed lime juice
4 pineapple leaves, for garnish
Pour Tequila over the jalapeño and let steep for 30 minutes, then discard pepper.
Juice the pineapple and yellow peppers and run pulp through a second time (there’s still juice left in there) to yield about 1½ cups of juice.
In a large cocktail shaker, combine the pepper and pineapple juice with the Tequila, lime juice and ice. Shake well and strain into 4 Collins glasses over fresh ice. Garnish each glass with a pineapple leaf. Serves 4.
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