Happy Hump Day! Interested in a new libation to lift your spirits? Click through to see how you can make Mixer Laura Ann’s Raspberry Habanero Gimlet yours! 

Want to try a Raspberry Habanero Gimlet? Click through to find out how. 

Is that a cucumber in your cocktail or are you just happy to see me? I, for one, am just happy to see the cucumber. With the emergence of ‘vegetails’ (vegetable laden cocktails) popping up on bar menus from coast to coast, the days of ordering a salad might soon go the way of the tape cassette. These days, you can find all the greens you need right in your drink, from walloping tubers to delicate slices of cucumber, and you can bet those veggies come from organic pastures.

Whilst carousing at New York’s Gilt in Midtown East recently, I found myself gleefully swilling chef/mixologist Justin Bogle’s Watermelon Coolers, made with Bulldog Gin, fresh watermelon, and basil. Like a symphony played upon the taste buds, this legume-y libation partied on my palate and went down almost too smoothly. Summer, watermelon, and basil go together like peas and carrots, which decidedly should be Bogle’s next veggie-inspired cocktail. Always an intrepid foodie (and cocktailie), I’d come back for some muddled peas mixed with vodka and a carrot garnish any day. He could call it The Forrest Gump.

Ever since, I’ve been thinking—what else is out there in the vegetails realm, and how deep does this alcoholic spin on the farm-to-table trend really go?

From Garden to Snifter: Veggies Land in Cocktails Across America

themermaidnyc:

Yes sir! We shall take a dirty dozen and how about a Hot & Dirty cocktail while you’re at it?

 

johnloomis:

Dirty Dozen - Apalachicola Bay (FL) oyster, 2011