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Apr 4, 2017 @ 10:51

Vegetables Are Earning Their Rightful Place in Your Cocktail Glass

I’ve never loved any cocktail quite as zealously as I love Bloody Marys. I’ve even inherited my mom’s habit of traveling with airplane bottles of vodka and cans of tomato juice. Part of the appeal, for me, comes from knowing that my alcohol intake is chased with antioxidant-rich tomato juice.

Recently, as I sought out my liquid multivitamin at my local, um, apothecary, The Beach Cafe, my favorite bartender Paul instead presented me with a margarita made with pineapple-turmeric shrub. Sipping it, I felt the happy high you get from chugging coconut water after a grueling cycling class. Surely the healing properties of turmeric root were kicking in.

Delusional or not, I’m hardly the only drinker interested in drinking my vegetables. From Asheville to Austin, it seems like every bar these days is offering a salad in a glass.



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