Dallas bartenders are digging into their gardens this summer, leading to a refreshing take on summer cocktails that lean heavy on vegetable juice. So grab a seat at the bar, sip these sweet and savory elixirs, and give yourself a pat on the back for drinking your veggies.
Aperol, lemon juice, simple syrup, sweet pepper, cherry tomatoes, cucumber, and Pisco Portón infused with dill, served in a Porthole
What’s Up, Doc?
Cucumber-infused gin, Carpano Bianco, Ancho Reyes Verde, carrot acid, apple syrup, egg white, and a dash of salt.
Reposado tequila, carrot juice, lime juice, apricot liqueur, egg white, and a pinch of cumin
Black Swan Saloon
Dark rum, Aperol, lemon, red bell pepper syrup (red bell peppers, ginger, cardamom, coconut water), and coconut cream