Beyond Cucumber And Tomato: Three Vegetable Cocktails

At the media tasting for Drumbar’s cocktail menu, I was delighted by the color of a dazzlingly ruby red drink called "Beauty And The Beast." Until I heard it was made with bell pepper, a vegetable I personally only find use for in stocks. But I was delighted to find the drink highlights the exact sort of bright and lively flavors that make it part of the “Holy Trinity” used as a base in Cajun cooking.

Fig & Olive is pairing zesty arugula leaves with rum and black pepper in their "Arugula Smash." The pungent relative of cabbage works in the drink much like mint does in a mojito.

Winning in the cocktail naming department, Two's "For Fungis Only" takes shiitake infused bourbon and adds cardamaro, ginger syrup and a dash of cardamom bitters. The infused bourbon imparts the aromatic and umami flavors of mushrooms into the cocktail. Infusing liquor with mushrooms is something you can do at home easily. Just take your favorite liquor, put it in a jar, and add a few dried mushrooms that you think will pair well with the base liquor’s flavor. Wait a month and enjoy!