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Vegetal Cocktails

Following the 'Farm to Fork' craze of 2016, when almost every new restaurant was pushing locally grown produce with quasi-militant determination-this year it's the bar menu that's going 'Farm to Flute'.

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Vegetal Cocktails
Healthy apertifs

Mixologists are using everything from broccoli and avocado to capsicum and kale to create new alcohol-laced libations.

Golden Beetroot Cocktail

Intensely savoury, the cocktail is made with cold-pressed beetroot juice that's infused with vanilla and mixed with carrot juice, lemon juice, vodka. Available at the Bodega Cantina-Y-Bar, Kolkata.

Smoked Aspacado Cocktail

This has smoked avocado cubes and asparagus muddled together with simple syrup, lime juice and gin and garnished with a blanched asparagus spear. Order at the Estella, Mumbai.

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Capsico Brezza Cocktail

A lightly spiced melange of pureed capsicum, orange juice and chilli with a splash of Ciroc vodka, poured over crushed ice. Sip on one at Asilo, St Regis, Mumbai.

Kale and Gin Coupe

Made with gin, kale juice, elderflower cordial, fresh lime juice, and sparkling wine, it is sent off with a jauntily balanced kale chip as garnish. Order at the Woodside Inn, Colaba, Mumbai.

Green Maozi Cocktail

The broccoli lends a clean, vegetal note when paired with citrus-flavoured vodka, orange and lime juice and white chocolate shavings! Order at the Koko, Mumbai.

Kale and Hearty

A combination of muddled kale, spinach, cucumber, vodka and homemade ginger syrup, with a hint of lime-n-lemon sours. The fried kale chip is complimentary. At the Swey, Mumbai.