Bars are juicing their way to higher quality and healthy “Juicetails.”
Juicing is no longer just for cleanses or detoxes after the holidays, it has hit the cocktail scene in the form of “juicetails”. After the holidays, a detox is usually in the cards for most people that have over indulged in food and spirits. What if there was a way to stay healthy and enjoy cocktails at the same time? The solution is bars and restaurants using fresh squeezed juices to enhance the quality and health factor of cocktails. Obviously drinking is not the ideal detox but drinking cocktails that are made with fresh squeezed juices versus sweet syrups and mixes, create a higher quality product. Below are some examples of popular “juicetails” being offered around the United States.
Zeal in Boulder is passionate about a health and high energy lifestyle so it is no surprise that they offers an array of fun and health inspired cocktails. Many individuals that already have a routine of juicing can continue it into cocktail hour with a fresh juice cocktail from Zeal. The Zeal Mai Tai in particular sticks out as a great fresh juice cocktail. It combines two kinds of rum, ginger liqueur, orange juice, pineapple juice, and ginger juice. Zeal in is the place to get healthy while imbibing.
Harvest Seasonal Grill and Wine Bar in Philadelphia offers a menu dedicated to health, including a under 500 calories farm-to-table menu that represents 75 local farmers providing healthy and quality ingredients. Harvest Seasonal grill also has a menu dedicated to cold pressed juice cocktails. Not only are these cocktails creative they are also healthy and fresh. The Tequila Mockingbird has tequila mixed with an orange sunrise juice, which has orange, carrot, lemon, ginger, and turmeric. The Just Beet has sparkling wine and Keystone roots juice, which has beet, pineapple, carrot, spinach, and lime. The “juicetail” offerings here offer a wide variety of flavors and concoctions.
New York City
The Wayland in New York City uses fresh and unique ingredients to concoct their inventive cocktails. They have a standout “juicetail” that looks like it was freshly picked out the garden. They are bringing the green juice revolution to your cocktail but in a tasty and creative way! The cocktail is a Garden Variety Margarita, which has tequila, ginger and kale juice, lime, agave nectar, and smoked sea salt. This cocktail is fun to drink and will surely help your hangover from last night with all the “green” vitamins.
“Juicetails” aren’t just trending in big cities they are also available in small towns and cities around the US. Yakima is located in the eastern part of Washington State and is home to apple, wine, and hop production. Located in downtown Yakima is the Cowiche Canyon Kitchen + Ice House, an American Tavern with a Pacific Northwest Flair. They have a very trendy cocktail list, which has several cold pressed juice offerings including the Green Juice Fizz. This fizz has gin, lime juice, cold pressed cucumber and celery juice. The gin is the perfect match for the fresh cold pressed cucumber and celery juice.
Los Angeles, California
The Far Bar located in Los Angeles is located in the Little Tokyo neighborhood and offers Asian inspired cocktails. Their cocktail menu has some very imaginative cocktails with fresh juices including carrot and Asian pear. The Great Pear of Knobs has Knob Creek Rye, ginger, fresh Asian pear juice, and whiskey barrel aged bitters in an absinthe rinsed glass. The What’s up Doc has spiced rum, Licor 43, walnut liquer, carrot juice, and tiki bitters. These cocktails are not only original but also represent a variety of flavors including liqueur and bitters that help enhance the “juicetail.”
As customers demand higher quality ingredients in their cocktails– many bars are starting to meet the demand by using fresh squeezed juices. This can be as simple as using fresh squeezed lemon, lime, and orange juice. Numerous bars are taking it a step further and using unique fresh squeezed juices to enhance their cocktails. Some of these juices include ginger, pineapple, cucumber, celery, carrot, Asian pear, and beet.
What kind of “juicetails” have you seen that are enhancing bar programs?