by Brittany Risher
These tipsy veggie cocktails are a delicious way to sneak in more antioxidants!
The avo-rita1. Avo-rita:
Ingredients:
1 teaspoon celery salt
4 tablespoons kosher salt
Lime wedge
1/2 ripe avocado
1 1/2 ounces lime juice
1 1/2 ounces agave nectar
1 1/2 ounces 1800 Silver Tequila
3/4 ounce Cointreau
Directions: In a small bowl, mix salts well. Wet rim of a margarita glass with lime wedge and dip into salt mixture to coat. In a mixing glass, muddle avocado, lime juice, and agave. Add tequila and Cointreau. Top with ice and shake vigorously. Strain into ice-filled, salt-rimmed glass.
Recipe from Havana Central in New York City
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Carrot on a string2. Carrot on a string:
Ingredients:
2 ounces Hennessy VS
1/2 oz Velvet Falernum
Splash Domaine de Canton
1 ounce carrot juice
1/4 ounce fresh lemon juice
Dash angostura bitters
Dash walnut bitters
Ginger root slice, for garnish
Ground cinnamon, for garnish
Directions: Add all ingredients except ginger root and cinnamon to a shaker with ice and shake until well chilled. Strain into a cocktail coupe or martini glass and garnish with ginger root and cinnamon.
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Coastal sunrise3. Coastal sunrise:
Ingredients:
1 1/2 parts carrot juice
1/2 part fresh orange juice
1/4 part Aperol
1 part Michael Collins Blended Irish Whiskey
Rosemary sprig, for garnish
Pinch sea salt, for garnish
Pinch fresh ground black pepper, for garnish
Directions: In a shaker, shake all ingredients except rosemary , salt, and pepper with ice. Strain into a chilled cocktail glass and garnish with rosemary, salt, and pepper.
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