2019’s Cocktail Trend | Drinking Your Daily Vegetable Serving with Veggie-Based Cocktails

What’s easier than eating your vegetables? Drinking them! As a result of this year’s booming plant-based trend, Foodable predicts that vegetable-based cocktails will be on the roster for 2019.

According to Foodable Labs, plant-based menus have seen a 78.4% increase in the past year of consumer discussion, and whole vegetable dishes have increased 129 percent year over year leading all plant-based trends.

With vegetable-based juices becoming more popular, and people moving away from sweet, sugary drinks like coffees, it’s only natural that cocktails too are adapting. The bar menu at Fort Lauderdale’s Terra Mare uses a fresh pressed juice in every cocktail. “We wanted to use the natural characteristics of our fruits and vegetables to enhance our cocktails instead of sugars, syrups and other additives,” said general manager Ryan Zemel.

Kimpton's 2019 Culinary & Cocktails Trend Forecast, agrees that the plant-based movement will kick into overdrive in 2019, predicting savory, vegetable infusions, and flavors like celery root for future cocktail innovations.

Premium gin brand, Bombay Sapphire is getting a head start on this trend, partnering with mixologists updating classic cocktails to include vegetables. One example of their creations is a classic gin martini with a tomato consommé.

Watch the video above to learn more about the latest cocktail trend, and how to implement it to your bar menu and read “Forbes” for more cocktail recipes.