PRES TON SCHLEBUSCH 26 Arrıve • May/June 2015 •
arrivemagazine.com
Drink Your Veggies
Vegetable-infused cocktails GIVE “JUICE BAR” A
WHOLE NEW MEANING
No one pretends that booze is a health food. But bartenders are mbracing the vibrant colors and flavors that vegetables naturally provide, blending them into unique drinks. No wonder we’re spotting more vegetables on seasonal cocktail
menus, from avocado-infused mezcal to heirloom zebra tomatoes puréed into
unique Bloody Marys. Fruit juices have long been part of the cocktail canon, but
now you can get your daily serving of veggies, too.
Here are just a few vegetable-spiked libations to try this spring and summer.
—Kara Newman
the beetnik, at Rosebud
american kitchen & bar
aVocado
#8 a.k.a. Hometown Hero, at Range
Beverage director Dane Nakamura
likes to blur the lines between kitchen
and bar, incorporating savory ingredients into drinks and employing high-tech tools to manipulate ingredients.
Here, the star of the show is avocado-infused mezcal, lightened with Cocchi
Americano (a fortified Italian aperitif
wine), grapefruit soda and lime.
Range, 5335 Wisconsin ave. n W,
Washington, d.c.; 202-803-8020,
voltrange.com
beets
the beetnik, at Rosebud
american kitchen & bar
This comfort food-centric outpost is
best known for American whiskey.
The Beetnik takes an unusual approach
to the brown spirit, pairing Rittenhouse
Rye with smoked beets, cassis and
rhubarb bitters. If that doesn’t appeal,
you can always focus on Rosebud’s
other specialty: pie.
Rosebud american kitchen & bar,
381 summer st., somerville, Mass.;
617-629-9500, rosebudkitchen.com
caRRots
carrot syrup scotch, at bondir
Sourced from Bondir Gardens, a
2-acre organic “chef’s garden” situated a few miles from the restaurant,
carrots lend natural sweetness and an
eye-popping orange hue to the drink.
Sauced up with Famous Grouse scotch
and lightly bitter Cynar, the cocktail is
the most fun way to get your vitamin
A. The seasonal drink will stay on the
menu during spring and summer, so
don’t wait too long to try it.
bondir concord, 24 Walden st.,
concord, Mass.; 978-610-6554,
bondirconcord.com
PePPeRs
6 finger Johnny, at Vermilion
Both red bell peppers and jalapeño
peppers are puréed to pep up this
tequila-based stunner. After your
drink, be sure to head upstairs for
a meal in the vermilion-hued dining
room, where the Obamas celebrated
Valentine’s Day last year.
Vermilion, 1120 king st.,
alexandria, Va.; 703-684-9669,
vermilionrestaurant.com
