Veggie ‘Tails

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.”

Read all about veggie cocktails in the full article from Catersource!

Cover photo: Carrot Orange Sour (fresh-squeezed orange juice, bourbon, carrot juice, and sugar). Photo courtesy Proof