Trend for fresh vegetable juices moves to alcoholic drinks, using quintessentially British garden flavours such as pea, parsnip, mushroom and even celeriac
They were once staple items on the traditional British dinner plate, often derided and just as often overcooked. But now the thriving trend for fresh vegetables in liquid form – in juices and smoothies – is taking an unusual new twist and shifting into alcoholic drinks, as quintessentially British garden flavours such as pea, parsnip, mushroom and even celeriac are making their debut in cocktails served in the UK’s most fashionable bars and restaurants.
Jason Atherton’s sky-high City Social bar near Liverpool Street in London has devised a “pealini”, made from salted pea cordial, spearmint, absinthe and prosecco, while the Grain Store restaurant – which chef and co-owner Bruno Loubet insists is “veg-centric” rather than vegetarian – offers a celeriac bellini, horseradish vodka, a sweet potato bellini and a refreshing Campari cooler containing carrot juice on its menu of savoury cocktails.
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