We constantly are bombarded with conflicting information regarding the nutritional value of our food. From superfoods to low-carb high-protein diets to glucose quantities, it’s hard to reach for a stick of gum without considering the potential health risks. So I started wondering: Where does alcohol fit into this health equation? Most of us have heard that a glass of red wine is good for us. Beer aficionados quickly will point out that beer actually has more antioxidant properties.
But what about cocktails? Well, the big factor here is that, unlike with wine and beer, we can control what goes into our cocktails. I admit it: I’ve infused brown butter and bacon into liquors. But what if we make some healthy cocktails? Purists may insist that liquor is best without adornments. Certainly, the liquor market is filled with examples of cucumber-flavored vodkas. But why not do it yourself? Grab summer by the horns and create some fantastic healthy cocktails! Take the nearest fruit, vegetable or herb and shake up a cocktail you will remember deep into the cold of winter. The most important factor here is balance: Acidity in the form of citrus juice is key to offsetting sweetness.
Below is one of my all-time faves, and you can use virtually any fruit or herb, like watermelon, carrot/ginger, strawberry or cantaloupe.
the tree hugger
2-3 basil leaves
¾ oz. fresh lime juice
½ oz. agave syrup
1 oz. cucumber juice
2 oz. vodka, gin, tequila, rum, etc. (Any liquor works here, except scotch. )
Club soda to top
» Muddle basil gently with agave syrup. Add juices and liquor. Shake and strain over new ice in a rocks glass. Top with club soda, and garnish excessively!
JUICES: Juice your limes, and strain the pulp through a fine-mesh sieve or cheesecloth. Puree two or three roughly chopped cucumbers with ½ c. of water in a blender or food processor. Strain the solids. Refrigerated in a tightly sealed container, the blend will keep up to one week. Or freeze into ice cubes and use any time! ( Great for poolside beverages.)
AGAVE SYRUP: Stir ½ c. agave nectar and ½ c. hot water in a medium container until fully dissolved. Agave will keep for months in the refrigerator.
try this with that >> mint & melon
As the dreaded heat spells of summer loom, I dream of this simple fruit salad with our refreshing cucumber cooler.
» Cube at least 5 c. total of watermelon, honeydew, cantaloupe, mango, banana and orange supremes. Add 2 oz. fresh lemon juice, 1 t. Himalayan Pink salt (or kosher), 1 T. coconut sugar, and 10 fresh mint leaves, julienned. Toss to combine.
[Jorie Taylor is a certified sommelier and assistant bar manager at Cielo at the Four Seasons Hotel.]