The Next Big Thing? Cocktails Made With Kale, Spinach, and Arugula

published Apr 25, 2013
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There are cocktails. And there’s green juice. Ne’er the twain shall meet… or so we thought. From what we’re reading, the latest wave in cocktails could be a move to using greens in lieu of the traditional herbs. 

Details magazine thinks so, anyway. Their interviews with a few prominent bartenders across the country prove that “it’s all about the vegetables.” Timothy Zohn of AQ in San Francisco makes a cocktail called the American Pastoral with gin, celery juice, orange-carrot soda, snap-pea syrup, lemon, champagne, and Swedish herb bitters. A bartender at SF’s Aziza “usually includes” some combination of peas, fennel, and wild arugula in his drinks, while AOC in Los Angeles offers the Green Goddess cocktail, made with wild arugula syrup, cucumber juice, chamomile-infused vodka, lime juice, and jalapeno.The list goes on.

So what do you think? Is this a growing trend, bound to make the leap from restaurants to home bars? Have you ever tried a cocktail made with leafy greens? I can’t say I have, but I’m intrigued. I like green juice, and I love a good cocktail, so I’m curious to see them working together. 

(However, I imagine the health benefits of a green juice cocktail, whatever they are, aren’t likely to be in the forefront once you add in a bunch of alcohol and simple syrup!)

(Image: Emma Christensen)