From SoulCycle to seaweed wraps we just can’t get enough of the healthy lifestyle! Let’s face it it’s all about going green from morning to night. And there’s a new health trend that we can get on board with – Green Juice Cocktails!
There is nothing trendier than skipping out on the dehydrating calorie counting drinks and getting in a serving of your daily vitamins instead.
Holistic nutritionist, Bianca Osborne tells BellaLAMag.com, “It’s like detox & retox all in one” and clued us into her favorite concoction.
“My go to green juice is kale, lemon, apple, and mint, which mixes lovely with a dash of sparkling water and vodka or gin.”
Nutritionists aren’t the only people getting on board, we got the skinny on the best green juice cocktails around.
Sarah Arel, founder of Chefmade, kicked off our green juice cocktail fascination with a twist on this classic. Brunch after yoga? Serve this up!
Spicy Green Tomatillo Bloody Mary
8 medium tomatillos, papery husks removed
1 english cucumber
2 stalk celery
½ green bell pepper, seeds removed
2 cloves garlic, paper removed
4 sprigs cilantro
4 sprigs parsley
2 green onions
1 lime, rind cut off
6 oz vodka
1 teaspoon celery salt
1 tablespoon horseradish
1 tablespoon worcestershire sauce
¼ teaspoon coarse ground black pepper
If needed: green hot sauce
Go crazy here- I used celery, olives and lime, but the possibilities are endless.
Make vegetable juice:
Rinse all vegetables and herbs well and put through a juicer. Alternately, all ingredients can be combined in a blender and pureed, then strained through a fine mesh sieve. You should have about 4 cups of juice, if you are far below amount this juice additional tomatillos or celery.
Combine 4 cups juice, vodka, celery salt, horseradish, Worcestershire sauce, and black pepper in a large pitcher and stir to combine. Taste the mixture and adjust to your taste. Want it spicier? Add green hot sauce. Needs more salt? Lime? Vodka? Add them in!
Fill 4 glasses with ice, and pour in your Bloody Mary’s. Garnish as desired.
Try your hand at these other great cocktails or just go get the real thing!
Tanqueray No. TEN Green Machine
(Rachel Ford, Diageo National Gin Ambassador)
- 25 oz Tanqueray No. Ten
- 3 oz Pressed Green Juice (Mix of spinach, kale, apples, and lemons)
- Celery Stalk or Mint Sprig
Blend greens, apple and lemon to create pressed juice. Add Tanqueray No. Ten and stir. Garnish with celery stalk or mint sprig.
(Joshua Burrey, mixologist, Four Seasons Resort The Biltmore Santa Barbara)
- 1 1/2 ounces of Spicy Cress infused Makers Mark (Many health benefits found in the nutrients of the cress)
- 1/2 ounce of Fernet Branca (extensive health benefits from the 27 herbs and spices used in this liqueur)
- 1/2 ounce of Raw Organic Brown Sugar spiced simple syrup
- 2 small pieces of Muddled Fresh Ginger
- Garnished with a Meyer lemon wedge from chefs garden
Muddle ginger at bottom of glass, add rest of ingredients. Shake and serve chilled with lemon wedge.
Greenleaf Gourmet Chopshop’s Green Bloody Mary
(Jon Rollo, Commander in Leaf of Greenleaf Gourmet Chopshop)
- 4 cut Tomatillos
- 1/4 of a whole grilled pineapple
- 1 English cucumber with the skin
- 4 stalks of celery
- 1 full bunch of cilantro with the stalks
- 3 stalks of green onions
- 1 cup time juice
- 1 1/2 cups water
- 2 roasted jalapenos (remove the seeds if you want it less spicy)
- 1 tablespoon of kosher salt
- 1 tablespoon of white pepper
- 1 teaspoon of garlic powder
Add all of the ingredients into a blender and start on a low setting slowly bringing it to a high speed. Blend all of the ingredients until you have a smooth consistency. Fine strain, add garnish and serve.
(Ricardo Murcia, Mixologist, Bellagio)
- Grey Goose Le Citron
- House-cold-pressed kale apple juice
- Simple syrup
- Sparkling lemon soda
- Mint ice block
Shake all ingredients, pour in tall glass over mint ice block.
In addition to green juice, the cocktail program also uses other types of juice such as housemade cold-pressed beet juice in the BEETS by Roy cocktail.
Contributed by Hollie Smith