Such drinks are considered not only environmentally friendly and healthy, but also have a special fresh taste. The presence of alcohol enhances the antioxidant properties of vegetables and fruits, increasing their ability to clear blood from free radicals and slow the aging process. Of course, no nutritionist will advise you to consume more than one serving of alcohol per day. But a new generation of bartenders and sommeliers are doing everything possible to ensure that this glass was the most useful and most delicious cocktail of all that you have ever tried. Classification of cocktails and methods of preparation are all in our article. To prepare organic cocktails used a lot of ingredients:
■ Vegetables - tomato, carrots, cucumber, celery, pumpkin, sweet pepper, chili pepper, beetroot.
■ Fruits - any, based on your preferences.
■ Herbs - rosemary, thyme, basil, tarragon.
■ Spices - cloves, cinnamon, cardamom, vanilla, baden, black pepper, white pepper.
These ingredients are combined with almost all types of alcohol, so popular in any country in the world, where
Mojito with blueberries and lavender
• 10-15 leaves of mint
• 30 ml of lavender syrup
• 1/2 lime juice or lemon juice
• 15-20 blueberry berries
• 40 ml of white rum
• crushed ice
• sparkling mineral water
For this cocktail you will need a lavender syrup - take 1 glass of water, 0.5 cups of sugar, 0.25 cups of dried lavender flowers, bring to a boil and simmer for 10 minutes, then strain, pour into a sterile glass container and refrigerate . In a tall glass, mix the mint leaves, lavender syrup, blueberry berries, lemon or lime juice and rum. As follows, mix to organically combine all tastes, but do not overdo it (if necessary, strain the cocktail). Fill a glass with crushed ice and pour soda water on top. Serve with a straw.
A successful combination - vegetables
Tomato juice is the most "creative" vegetable component for creating a cocktail. It is perfectly combined with other vegetables (cucumber, celery), and with a lot of spices (mustard, horseradish, wasabi, pepper, salt) and sauces (Tabasco, Worcestershire, soy). Cucumbers are especially good with mint. The trio of cucumber - tomato - celery blends into a very piquant taste. Carrots make an excellent pair with cinnamon. The sweet taste of carrots remarkably shades alcohol with sourish and bitter notes. Beetroot SOK gives cocktails a cheerful color, its expressive taste goes well with vodka. Sweet pepper gives an amazing combination with strawberries. And this, perhaps, is the most unexpected taste of all of the above. Herbs and spices in combination with fruits give spices and special aroma to the drinks. Once you try, you will not be confused with anything. The following combinations are especially good:
■ Thyme - passion fruit
■ Basil - strawberry
■ Pepper-watermelon
Carnation - Prunes
■ Banana - cinnamon
Ginger - kumquat
Orange soul
• 20 ml of orange liqueur
• 30 ml of carrot fresh
• 20 ml of orange juice
• 15 ml of honey
• 2 pinch of ground cinnamon
Put all the ingredients in a shaker and mix. Strain into a chilled sling on a cube ice and decorate with an orange slice and a pinch of cinnamon. Coniferous shades of rosemary are good with honey and alcohol with herbal tastes. Honey makes a healthy alternative to sugar and is remarkably combined with rum, especially when heated. Pomegranate juice gives color and refreshing taste to cocktails Kosmoliten and Martini.
Spicy beetroot cocktail
• 1 beet
• juice of 3 limes
• 2 tsp. brown sugar
• a pinch of ground ginger
• 40 ml of light (silver) tequila
• 15 ml of mescal
• 30 ml lemon-sugar mix
• crushed ice
• 1 beet leaf for decoration
Lemon-sugar mix is better done in advance. 1 glass of hot water mix with 1 glass of sugar and 2 glasses of freshly squeezed lemon juice (about 8 lemons). Cool in a sterile glass container with lid. In a small saucepan combine the peeled and cut slices of beetroot, lime juice, brown sugar and ground ginger. Cover and leave to simmer for about 10 minutes until the beet is soft. Several times prevent the mixture from burning. Remove the beets and allow the remaining liquid to cool. In the shaker, combine tequila, mescal, 40 ml of cooled beet infusion and sugar-lemon mix. Add ice, mix well. Strain into a glass for cocktails, decorate with a beet leaf.
Feijoa Martini
• 1 feijoa
■ 40 ml of dry vermouth
• 20 ml of herbal liquor
• 15 ml of lime juice
• 15 ml of sugar
Put all the ingredients in a shaker and mix. Strain into a chilled cocktail glass and decorate with a curly spiral from feijoa.
Cucumber cooler
• 2 slices of cucumber
• 10 leaves of mint
• 20 ml of lime juice
• 15 ml of sugar
• Soda
• any kind of alcohol
Put all the ingredients in a shaker and mix. Strain into a cooled sling, top up the soda. Garnish with a slice of cucumber.
Sushi Mary
• 50 ml of vodka
• 200 ml of tomato juice
• 20 ml of lemon juice
• 2 slices of celery stalk
• wasabi (to taste)
• 15 ml of soy sauce
• salt
• pepper
Put all the ingredients in a shaker and mix. Pour into a chilled glass, garnish with a slice of cucumber.
Bloody Mary
• 50 ml of vodka (or any alcohol base)
• 200 ml of tomato juice
• 20 ml of lemon juice
• 2 cups of cucumber
• 2 slices of celery stalk
• salt
• pepper
• tobasco sauce (red and green)
• Worchester sauce
Mix all the ingredients in a shaker, pour into a chilled glass, decorate with a mug of cucumber.
Rom-amak
• 40 ml of pomegranate juice
• 30 ml of vodka
• 15 ml freshly squeezed lemon juice
• 15 ml of mango nectar
• 15 ml of campari
• 15 ml Cointreau
• ice cubes
• soda mineral water
• 2 cups of cucumber for decoration
• spiral of lemon peel
Pour into the ice-filled shaker (or any container with a lid) pomegranate juice, vodka, lemon juice, mango nectar, campari, cointre. As follows, shake for 30 seconds, then strain the drink and pour into a glass filled with ice cubes. At the top, splash soda water, garnish with cucumber and lemon.