2018 New You Beauty Awards - Powered by OmegaXL


By Samantha Boden
Posted On Jan 19, 2017

Fresh and healthy vegetables are now being stirred into cocktails. We asked a few top bartenders from across the globe to share their insight on the latest craze.

Beets, celery, carrots, peppers, peas: These ingredients sound more like a delicious salad than highlights of a cocktail menu. However, vegetable cocktails are gaining popularity around the world. “We’re in a time of increased awareness about health,” says Israel Pelayo, bar manager of the Eva Mandarina Beach Club at the Matlali Hotel in La Cruz de Huanacaxtle, Mexico. “Customers are looking for cocktails that are not only rich in flavor, but rich in nutrients.”

Many great barkeeps get their inspiration from the Internet, books, and one another. Peter Vasconcellos, head bartender at the Penrose in Manhattan, takes his cues from juice bars and Google. “I get a ton of juice cocktail inspiration from these places,” he says.  “People are drinking kale like it’s the secret to eternal life.”

Don’t be afraid to try a new tipple using vegetables like asparagus, carrots, and beets. “Guests never expect to find asparagus in their cocktail, but it adds a unique twist to the drink,” says Pelayo. “They won’t forget it anytime soon.”

To craft these cocktails at home, hit the farmers market, pick the best farm-fresh veggies, grab a blender or muddler, and play. Worried about the savory spin? “Sugar—not too much—and lime are the secrets to a successful vegetable cocktail,” says Pelayo. For more recipes, visit Newyou.com.

The Pea Shoot Southside Fizz

  • 2 mint leaves
  • dash lime juice
  • 12 pea shoots
  • ½ lime, quartered
  • 1 brown sugar cube
  • dash absinthe
  • 2 OZ Bols Genever gin
  • soda water


    1. Muddle mint, lime juice, pea shoots, quartered lime, and sugar cube in a cocktail shaker

    2. Add ice, absinthe, and gin

    3. Shake

    4. Add 1.5 ounces of soda water to the bottom of a highball glass

    5. Pour the contents of the shaker into the glass

    6. Garnish with a pea shoot