Set the Trend with Vegetable Cocktails

Planning a holiday party? Consider one of the latest trends in mixology: vegetable cocktails.



Planning a holiday party? Consider one of the latest trends in mixology: vegetable cocktails. Olives and onions have been cocktail staples for years while potatoes and corn have long played a behind-the-scenes role, but today more and more vegetables are finding their way into our spirituous beverages. Be a trendsetter this holiday season and serve cocktails using ingredients from your garden!

Here are a few vegetable cocktail ideas sure to get your guests in the holiday spirit!

Mint is familiar in a number of cocktails, from mojitos to mint juleps. Cucumber and mint are easy complements to each other and to gin. Muddle mint leaves and cucumber with gin to release  their subtle flavors. Strain into a chilled martini glass and garnish with a cucumber slice and mint sprig.

Tomatillos, a cousin to the tomato, are a common element in salsa verde. Puree tomatillos with celery, jalapenos, garlic, olives and cilantro for a new, green take on bloody mary mix. Season as desired with salt and pepper and serve mixed with vodka on the rocks.

Infused spirits are another way to get the veggies in your drink. I came across these easy instructions on how to infuse vodka from Epicurean.com. Unflavored vodka is a good medium for infusing because, unlike other spirits, vodka  doesn’t have a strong flavor of its own. Infusions are limited only to your imagination and the herbs and vegetables you have on hand, but rosemary, hot peppers or rhubarb are good candidates. Try mixing your home-infused vodka with fruit and vegetable juices for one-of-a-kind vegetable cocktail creations.

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