Cocktails

Get a vegetable fix at happy hour with these cocktails

June 27, 2012 at 9:33 AM ET

Katie Quinn/TODAY.com /
Need your veggies? Get your beets and carrots during happy hour!

June is National Fresh Fruit and Vegetables Month, and while the month is nearly over, it’s not too late to celebrate. And what better way to up your vegetable intake than by getting a couple servings during happy hour? Skip the sugary, calorie-laden cocktails, and try these delicious vegetable drinks. We hit up a few New York lounges serving cocktails that incorporate veggies, and believe us, these taste even better when we convince ourselves they’re low-guilt.

Try these recipes along with one additional tip: If you want to make a cocktail creamy, try using pureed avocados for a healthier way to create a thick, delicious treat!

Carrot and Cilantro Cooler

Recipe from Whisky Blue

This cocktail tastes great, looks pretty and the sweet smell of carrot and cilantro is irresistible. This one was a favorite!

  • 2 oz. Herradura Silver tequila
  • .75 oz. carrot juice
  • .5 oz. orange
  • .5 oz. agave nectar
  • Pinch of cilantro leaves

Shake and fine strain into highball glass. Garnish with carrot disc and cilantro leaf.

Beet Blast

Recipe from Stone Rose Lounge

You’ll like this one if you’re really into beets and don’t like sweet drinks. The beet flavor is so strong that it might put some people off, but it’s a gorgeous looking drink that’s perfect for the imbiber on a health kick.

  • 2 oz. Herradura Silver Tequila
  • 1.25 oz. beetroot juice
  • .25 oz. lemon juice
  • Heavy splash Cholula sauce

Shake and strain into martini glass. Garnish with lemon wheel.

Katie Quinn/TODAY.com /

Bloody Maria

Recipe from Havana Central

  • 2 oz. tequila
  • 3 oz. tomato juice
  • Horseradish to taste
  • Dash Worcestershire sauce
  • 2 lime wedges
  • Salt
  • Pepper
  • Havana Central Hot Sauce to taste

Add all ingredients and ice in a pint glass until full, shake hard and pour back into pint glass. Garnish with salt rim and lime wheel.

Katie Quinn/TODAY.com /

Jalapeno Margarita

Recipe from Living Room

  • 3 pieces muddled jalapeno (no seeds)
  • 1.5 oz. Excellia blanco tequila
  • .5 oz. Cointreau
  • .5 oz. simple syrup
  • 1.5 oz. fresh lime juice

Top with ice and shake. Serve in rocks glass over ice.

Katie Quinn/TODAY.com /

R&R

Recipe from Koi Bryant Park

Of course, we can’t skip dessert, so you might as well get a fruit fix. Perfect for pies, who knew the humble rhubarb could help create such a sensuous, sippable cocktail?

  • 1.5 oz. reposado tequila
  • 1 oz. rhubarb purée
  • 2 fresh squeezed lemon segments
  • .5 oz. simple syrup
  • Dash of rhubarb bitters
  • Splash of sparkling wine

Shake and strain into a martini glass. Float with sparkling wine.

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