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Coast to coast, bartenders are deviating from creating sweet, fruity cocktails and experimenting with fresh vegetable infusions, juices and purees. The result? More savory, herbaceous drinks known as veggie cocktails. Here are a few served at some of our favorite watering holes:

1. At Poste Moderne Brasserie in Washington, D.C., the Easy Being Green cocktail combines gin with a mix of cucumber and jalapeño juice, simple syrup, lemon juice, and a pinch of salt. It’s served in an ice-filled rocks glass with a candied jalapeño wheel. 555 8th St. NW, (202) 783-6060, www.postebrasserie.com

2. Mr. Rain’s Fun House in Baltimore features Ode to Joy , a favorite among guacamole fans. It blends poblano-infused Sombra Mezcal, Cointreau, citrus, and fresh muddled avocado. As an added kick, a flambé of cumin, paprika and sea salt rim the serving glass. 800 Key Highway, (443) 524-7379, www.mrrainsfunhouse.com

3. Patrons at restaurant Kelly Liken in Vail, Colo., get silly over the aptly named Wascally Wabbit, organic carrot-ginger juice and fresh tarragon mixed with fresh-squeezed orange juice, Grand Marnier and CapRock Organic Vodka. 12 Vail Road, (970) 479-0175, www.kellyliken.com

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Scott Suchman


For your own veggie cocktail, try this recipe from Poste Moderne Brasserie lead bartender Jason Wiles:

Just Beet it
1 ½ oz. Grey Goose vodka
¼ oz. lemon juice
¼ oz. beet juice
½ oz. simple syrup

Shake with ice and strain into a martini glass with a beet-salt rim.