Drink Your Greens

Mother always said to eat your veggies, but we’re sure she’d approve if you drink them as well. Sip one of these three cocktails, each packed with natural flavors from the produce aisle.

Pea Cooler

Serves: 2

Ingrediants

  • 1⁄3 cup cooked peas
  • 4 tsp. agave nectar
  • 3½ oz. fresh cucumber juice (from about ½ cucumber)
  • 2 Tbs. lemon juice
  • 1 sprig of tarragon
  • 2 oz. vodka
  • 2 oz. St. Germain
  • ice cubes
  • peas in their pods, pea sprouts, thin cucumber slices, to garnish

Equipment

  • cocktail shaker,
  • muddler
  • cocktail strainer

2 coupe glasses

Directions

  1. Place the peas and agave nectar into a cocktail shaker and muddle well for one minute, extracting as much pea flavor and juice as possible. Pour in the cucumber juice, lemon juice, tarragon, vodka and St. Germain.
  2. Half-fill the cocktail shaker with ice cubes and replace the top. Shake vigorously for one minute. Strain into the glasses, making sure to get a nice layer of froth in each glass.
  3. Garnish with an opened pea pod, pea sprouts and cucumber slices.
The cucumber and pea pod are perfect to pair with this drink. My go-to green garnishes are celery and olives, but I have used mint, basil and jalapeño.” —Tracy Rothwell, bartender at W’s Grill in Oakland

Cucumber Martini

Serves: 2

Ingredients

  • 3½ oz. Hendricks gin
  • 3½ oz. fresh cucumber juice (about ½ cucumber)
  • 1 oz. Martini Bianco n 6 large fresh mint leaves
  • 4 to 5 drops of rosewater
  • ice cubes
  • 2 thick slices of cucumber, sliced at an angle

Equipment

  • cocktail shaker
  • cocktail strainer
  • 2 large martini glasses

Directions

  1. Half-fill a cocktail shaker with ice. Add the gin, cucumber juice, Martini Bianco, mint leaves and rosewater.
  2. Place the lid on and shake vigorously for one minute. Remove the lid and strain the liquid into the glasses.
  3. Add a thick slice of cucumber to each and serve.
This drink is especially refreshing because cucumber has a high water content. If you’re looking for other ways to cool off, you can also consider drinks with apple, pineapple, mango, watermelon, passion fruit, apricot and lychee.” —Matt Burns, general manager and bartender at Sangria in Mahwah

Green Goddess Smoothie

Serves: 2

Ingredients

  • ¾ cup fresh Granny Smith apple juice
  • 2½ oz. fresh cucumber juice (about ½ cucumber)
  • 1 handful of kale
  • 1 handful of spinach
  • 3 oz. avocado flesh (about ½ cup cubed)
  • 20 small fresh mint leaves
  • ¾ cup frozen kiwi
  • 2⁄3 cup frozen grapes n 2½ oz. coconut water
  • 2⁄3 cup ice cubes n 1⁄3 cup vodka
  • frozen sliced kiwi fruit and grapes, to garnish

Equipment

  • high-speed blender
  • 2 straws
  • 2 tall smoothie glasses

Directions

  1. Place all the ingredients into a high-speed blender and blend until smooth.
  2. Pour into the glasses and garnish with sliced frozen grapes and small frozen kiwi chunks.
Coconut water is a healthy addition to any blended cocktail—it adds flavor and keeps you hydrated. You can also use a V8 Splash, which I like to add to rum or champagne punches.” —Tracy Rothwell, bartender at W’s Grill in Oakland
Categories: Bergen Health & Life