OK, so we're all hooked on juices. But add booze and bam! Way more interesting
These cocktails all have a savoury base and they're a delightful change from regular sweet concoctions. Plus, all those fresh veggies have to be a good thing, right?
The recipes below are going to put the fun back into juicing. Cheers!
A drink with a bit of an autumnal vibe, this cocktail was created by Richard Woods, a mixologist at London’s Duck & Waffle. This place certainly knows a thing or two about cocktails, so whip this one up for friends.
Love margies but find them too sweet? This one gets a spicy, smoky flavour from a juiced and roasted red pepper. Why not add a little chilli sauce to pep it up even more?
Who’d have thought the earthy flavours of beetroot pair so well with whisky? This cocktail is the foodie way to serve the spirit for a complex taste that’s hard to beet (pun intended).
This is perhaps the most out-there rum punch of all time. Muddling wedges of orange and sage leaves add a fragrant kick to the rum and potato purée. Don't go so far as to make mashed potato, though. That really would be weird.
Cucumber is the perfect partner for this summer classic and while this recipe muddles the vegetable with rosemary, we’d suggest blending half a cucumber and adding a glug of its juice to give the drink even more of a fragrant tang.
This drink is traditionally how Mexicans cool down – sort of like a bloody mary, but with beer instead of vodka. This recipe uses fresh tomatoes and a hint of coriander and lime. Bonus: they look so pretty, too.