Eat and Drink Healthy cocktails in NYC: where vegetable meets alcohol By GEORGIA KRAL May 29, 2014 2:31 PM Print Share fbShare Tweet Email Let's face it, vegetables are trendy; they are seeing their moment. And unlike most hip food items of the past, there are no downsides to eating more of them. They are so cool, in fact, that chefs are making them the stars of a dish, not just a supporting player. And an even more exciting trend is picking up steam: the veggie cocktail. Yes, you can get your drink on while also eating healthy. There's no guilt. Some cocktails are made with vegetable juices, others actually feature the whole thing, in all its glory and form. Here are some of our favorites: Davio’s Northern Italian Steakhouse’s Asparagus Cocktail Photo Credit: Davio's The vegetable: Asparagus Smoky mezcal and sweet asparagus collide in Davio’s summer cocktail. It consists of Del Maguey Mezcal, asparagus-infused simple syrup, vermouth and lemon, topped with coils of shaved, raw asparagus. ($15). 451 Lexington Ave., 212-661-4810, Davios.com The Breslin's The Princess & the Pea Photo Credit: The Breslin The vegetable: pea shoots Pea shoot greens are underutilized all the time, so this cocktail is particularly exciting. It's made with pea shoot-infused Tito's vodka, grape blossom and fresh lime. ($14). 16 W. 29th St., 212-679-1939, thebreslin.com Chalk Point Kitchen’s Kalck Hoek Kale Martini Photo Credit: Chalk Point Kitchen The vegetable: Kale Kale is just one of the greens in the sustainable restaurant’s unusual, crowd-pleasing cocktail. The martini is comprised of Absolut Orient Apple vodka ginger beer mixed with fresh-pressed celery, lime, lemon and kale juices. ($15) 527 Broome St., 212-390-0327, Chalkpointkitchen.com Empire Diner's Pickled Martini Photo Credit: Empire Diner The vegetable: carrot At Amanda Freitag's Empire Diner, the typical martini is amplified. It's made with jalapeno infused vodka and pickled vegetable brine and is garnished with a pickled carrot ($13). 210 Tenth Ave., 212-596-7523, empire-diner.com The Dead Rabbit's Immigrant Photo Credit: The Dead Rabbit The vegetable: nettles, cucumber, fennel The Dead Rabbit is an award-winning cocktail bar that stirs up some of the most inventive cocktails in the city. The Immigrant is no exception. It's made with stinging nettle tea-infused Jameson Black Barrel Irish Whiskey, Pernod Absinthe, elderflower, lime, cucumber, fennel and Bittermens Boston Bittahs. ($14). 30 Water St., 646-422-7906, deadrabbitnyc.com Saxon + Parole's Spring Daiquiri Photo Credit: Saxon + Parole The vegetable: sugar snap peas There's something about peas. They're sweet, vegetal and sharp in flavor. And the texture of a snap pea is like no other vegetable. So fun. The Spring Daiquiri is made with rum, lemon-thyme cordial and muddled sugar snap peas. Refreshing! ($14). 316 Bowery, 212-254-0350, saxonandparole.com Haru’s Ultimat Saketini Photo Credit: Haru The vegetable: Cucumber You can find the “saketini” on the menu year-round at Haru’s new flagship restaurant in Times Square. The Ultimat vodka, Reiko sake and plum wine concoction is garnished with fresh cucumber slices and served in a cosmopolitan glass. ($13) 229 W. 43rd St., Unit 221, 212-398-9810, Harusushi.com Maison Premiere's Spring Pimm's Cup Photo Credit: Maison Premiere The vegetable: celery Maison Premiere may be known for oysters and absinthe, but they also make healthier cocktails, like this spin on the classic Pimm's Cup. It's made with Pimm's celery juice, rhubarb, lemon and mint. ($12). 298 Bedford Ave., 347-335-0446, maisonpremiere.com/ The Third Man's Liquor n the Front Photo Credit: The Third Man The vegetable: carrot Eat a carrot at the Viennese-inspired cocktail bar from the team behind Edi & the Wolf and call it a day. It's made with Tangueray gin, Cointreau, carrot, orange, ginger and lemon. ($12). 116 Ave. C, 212-203-2121, thethirdmannyc.com Acme's roasted green tomato margarita Photo Credit: ACME The vegetable: green tomato This yummy drink is made with El Jimador roasted green tomato-infused tequila, orange bitters, lime juice, agave, muddled green tomatoes and pink peppercorns ($15). 9 Great Jones St., 212-203-2121, acmenyc.com Narcissa's Gentleman Farmer Photo Credit: Narcissa The vegetable: sugar snap peas Narcissa is the place to go for vegetables. The New York Times, in its recent 2-star review, spent 6 paragraphs discussing the vegetable dishes alone. And so it's no surprise that vegetables are in the cocktails too. Like this one, aptly named, made with vodka, sugar snap peas and tarragon. Don't you just feel your cells regenerating? ($14). 21 Cooper Square, 212-228-3344, narcissarestaurant.com/ Rouge Tomate's Spring Pea Mojito Photo Credit: Rouge Tomate The vegetable: spring peas Peas and booze just go really well together. This take on the mojito, made with housemade lavender-infused rum, spring pea, lime, yuzu syrup and biodynamic elderflower syrup, proves it. ($14). 10 E. 60th St., 646-237-8977, rougetomatenyc.com By GEORGIA KRAL Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.