Green Vesper from Epicurious
The arugula in my garden is going NUTS. Naturally, this means it’s time for an arugula cocktail. Arugula seems like an unusual bar ingredient, but if you think about it the peppery, slightly bitter flavor is perfect for cocktails. Here are a few to try:
Green Goddess ~ Vodka, green tea, cucumber, jalapeño and arugula? This drink has my attention.
Arugula Gimlet ~ Give the classic gimlet a spicy kick with some greens.
Arugula & Watermelon ~ Arugula and watermelon are a winning combination, with some gin to get the party started.
The Green Vesper ~ Arugula simple syrup and a pinch of salt make for a savory and surprising cocktail.
Arugula Pineapple Daiquiri ~ A refreshing blended drink for summer sipping.
The Roquette from Matt Biancaniello
Make your mama proud and add more vegetables to your diet! Veggies aren’t just for dinner. They can add a fresh and flavorful touch to cocktails, too. It may sound weird, but it tastes good … and that’s all that matters.
The Sweet Pea ~ Peas are sweet, so why not use them in a cocktail? Just muddle the peas with sugar and lemon then add vodka and shake over ice.
Sweet Corn Cocktail ~ Just like the Sweet Pea cocktail, this one muddles in some sweet veggies—except with dark rum and mole bitters for a spicy depth.
Barefoot in the Garden ~ Celery-infused tequila pairs well with elderflower liqueur and Lillet Blanc for a light and refreshing cocktail that’s perfect the thing to sip as you enjoy the budding blooms.
What’s Up, Doc? ~ This carrot and gin cocktail with a hint of ginger is a good brunch drink. Add a little cinnamon on top, and it’s almost like drinking an alcoholic carrot cake.
The Roquette ~ The unique bite of arugula is tasty in this veggie-inspired take on the classic Gimlet, created by Matthew Biancaniello (whose site is filled with colorful photos, like the one above, of his creations).
It can be a challenge to find the right Valentine’s Day cocktail, so Savvy Housekeeping and I got together to make a drink that wasn’t your usual chocolatey sugar affair. Because of their gorgeous deep red color, beet juice was the main ingredient of choice. Not only was it pretty, but it gave the drink a lightly sweet, bright flavor with an earthiness that matched well with the agave notes of tequila. To romance! Happy Valentine’s Day!
The Heartbeet Cocktail
1 1/2 ounces tequila
2 ounces beet juice
1/4 ounce pomegranate liqueur
1/4 ounce lemon juice
Lemon twist to garnish
Juice a beet, either with a juicer or a blender, or buy beet juice from the store. If you’re using the blender method, chop the beet, run on the finest setting, and push through a sieve. Be careful with the juice—it stains.
In a cocktail shaker, combine all liquids over ice and shake thoroughly. Strain into a glass and garnish with a lemon twist.
Photo by Savvy Housekeeping
Double R Daiquiri from Bon Appetit
It’s rhubarb season. Hurray? If you’re like me, you may not see the point of rhubarb. But, while I beg you not to mess up strawberry pies by putting rhubarb in them, I implore you to give rhubarb a try in cocktail form. It’s grassy and tart, which are two qualities that are great in a cocktail. It’s a particularly good match for silver tequila.
All I am saying is give rhubarb a chance. Well, I am also saying please don’t put it in my strawberry pie. Try these rhubarb drinks:
Rhubarb Rita ~ This is a nice vegetal twist on the classic Margarita, with a bright color and lovely tartness without a whole lot of citrus.
Rhubarb Gin & Tonic ~ Our pink and stalky friend also pairs well with the botanicals in gin. Add a little tonic and what you have is a garden party … in your mouth!
Rhubarb Mojito ~ Are you seeing a theme here? Lots of cocktails you already love are great with a little rhubarb shake up. I like to muddle some fresh rhubarb in addition to using the syrup or juice, for a touch fresh flavor.
La Paloma Rosada ~ This is another tequila classic that does well with a rhubarb update.
Double R Daiquiri ~ Rhubarb and rosemary make for an exciting combination, especially since the rhubarb isn’t sweetened into a syrup.