"I bought a fancy juicer just to make this," says Chad Arnholt, bartender at Comstock Saloon in San Francisco. "The savory ingredients--cucumbers, peppers, herbs--are unexpected and make the drink feel healthy." He sets out a pitcher of the juice for parties, cookouts or sci-fi movie nights along with tequila, beer and ginger beer so guests can customize their own drinks.
Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
4 teaspoons togarashi (a Japanese spice blend of chiles and sesame)
2 teaspoons kosher salt
1 lime wedge
24 ounces chilled ginger beer or ginger ale
24 ounces Green Juice Blend (see Note)
How to Make It
On a small plate, combine the togarashi and salt. Moisten the outer rims of 8 chilled collins glasses with the lime wedge and coat lightly with the spice mix.
In each prepared glass, combine 3 ounces ginger beer with 3 ounces Green Juice Blend. Fill each glass with ice and stir well.
In a juicer, juice 1 bunch of mint, 1 bunch of dill and 1 seeded jalapeño with 3 to 4 green apples to yield 17 ounces of juice. Transfer to the pitcher and add 10 ounces fresh green or yellow tomato juice, 8 ounces fresh cucumber juice and 2 ounces fresh lime juice. Add 1 teaspoon kosher salt and stir well. Makes about 37 ounces.
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