6.17.15

We know, we know – it’s our second cocktail recipe this week. What can we say? We love our juice cocktails – and we know you do too. One of our favorite things to do with the juice when we’re not on a cleanse is to drop off a few choice bottles with bartenders in L.A. we love. Lately, that includes Gaby Mlynarczyk at the new Cadet in Santa Monica. She’s the one who designed the pea shoot and edible flower mojito we recently enjoyed for brunch (and shared on Instagram.) And a few weeks ago we spent an afternoon shaking up the drinkable beauties pictured above. Cadet’s old-school, masculine-chic vibe is nicely balanced by a menu that feels ultra modern, including the cocktail list.

Gaby knocked our socks off with this smoky green juice and mezcal combination, a mind-blowing cold-brew coffee cocktail that contains “burnt sugar” syrup and Pressed Juicery’s chocolate almond milk, and a beet ginger juice concoction with ginger beer and rose water.

Play mixologist this Father’s Day and put one of Gaby’s inspired creations to the test…

Ginger Beet Gin Fizz
Serves 1

Ingredients:

2 oz Pressed Juicery root blend
2 oz gin or vodka
1 oz ginger syrup
1 oz lemon juice
1/8 oz rose water
Fever-Tree Ginger Beer
lime wheel

Directions:

Shake with 5 ice cubes for 5 seconds, strain into highball glass filled with ice; top with Fever-Tree Ginger Beer and a lime wheel.


The Spiked Latte
Serves 1

Ingredients:

2 oz Pressed Juicery cold brew coffee
2 oz vodka
1 oz Tippleman’s Burnt Sugar Syrup
3 dashes Miracle Mile Chocolate Chili Bitters
1 dash vanilla
Pressed Juicery chocolate almond
cocoa powder or cinnamon

Directions:

Stir over ice for 10 seconds, strain into rock-filled old-fashioned glass and top with a float of chocolate almond milk; finish with cocoa powder or cinnamon.


Mezcal + Greens
Serves 1

Ingredients:

2 oz Pressed Juicery green juice blend
1 oz mezcal
1 oz Pineau des Charentes
3/4 oz simple syrup
3/4 oz lemon juice
3 dashes Scrappy’s Celery Bitters
smoked salt
cucumber wheels
mint

Directions:

Shake with 5 ice cubes for 5 seconds, strain into old-fashioned glass filled with rock cube; garnish with pinch smoked salt, cucumber wheels and mint sprig.


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