Detox Cocktails

While some choose to embark on dry January, others may simply seek healthier options this month. We’d like to suggest a selection of (dare we say) health-conscious cocktails packed with restorative, antioxidant-rich and detoxifying ingredients such as turmeric, mugwort, matcha and carrots.

Cocktail enthusiasts eschewing a monthlong commitment to self-inflicted prohibition may enjoy a slew of these guilt-reduced concoctions.

Here are number of expertly crafted libations from our friends at Slowly Shirley, Dante and Oiji; made using an array of health-infused herbs, spices and produce including: anti-inflammatory turmeric, energy boosting mugwort, strong antioxidant matcha and fibre rich carrots.

Nick Voderman


Created by Ray Sakover for Slowly Shirley
1oz Majon gin
1oz Scarlet Ibis
3/4 oz lemon
1/2 tsp turmeric juice
1/4 oz honey
1 oz date-demerara syrup
(2-3/8 oz Moroccan syrup)
Glass: Collins
Ice: Pebble
Garnish: Date wrapped in lemon twist and cinnamon/ mint palm tree

Nick Voderman

Curse of Lo Pan

Created by Ray Sakover for Slowly Shirley
2 oz Beefeater 24 Gin
1 egg white
3/4 oz lemon
1/2 oz jasmine pearl/ matcha syrup
1/2 oz coco mix
Glass: Coupe
Garnish: Matcha powder

Nick Voderman

Cart Before the Horse

Created by Jim Kearns for Slowly Shirley
1/2 oz Oloroso sherry
3/4 oz 123 Añejo Tequila
3/4 oz Neisson El’ Esprit
1 dash Angostura
1 dash absinthe
1/2 tsp Luxardo Fernet
1 tsp brown sugar
2 ml acid phosphate
1 oz orange juice
1-1/4 oz carrot juice
1/2 oz root beer syrup
Glass: Large pilsner
Ice: Shake with 3 cubes. Top with Crushed ice
Garnish: Carrot stem and licorice stick


All Day Bloody Mary

By Naren Young for Dante
1.5 oz. Aylesbury Duck vodka
¼ oz. Ricard
5 oz. Bloody Mary mix**
2 dashes each of green & red Tabasco sauce
Method: Build over ice
Glass: Highball
Garnish: Fennel salt rim; skewer of pepperoncini, cherry tomato and cornichon + cucumber stick + grated horseradish
**The fresh vegetable juice ‘Mary Mix’ is made in big batches and left to infuse overnight. It is a mix of:
4 quarts fresh tomato juice
1/2 quart carrot juice
1/2 quart celery juice
1/2 quart fennel juice
1/2 quart cucumber juice
1/2 quart red bell pepper juice
8 oz. lemon juice
2 tbsp. tomato paste (dissolved in the lemon juice first)
4 tbsp. ground Maldon salt
3 tbsp. celery salt
3 tbsp. ground black pepper
5 oz. of Worcestershire sauce


Salted Rosemary Paloma

By Naren Young for Dante
2 oz. grapefruit juice
½ oz. salted rosemary syrup**
Method: Build on ice. Top with Perrier
Glass: Highball
Garnish: Grapefruit slice; citrus salt rim
**Salted Rosemary Syrup
70 oz water
30 oz sugar
3 rosemary sprigs
3.5 oz maldon salt
Method: Bring to a low boil. Turn off immediately and allow to cool. Strain and store in the fridge. Lasts 2 months



By Naren Young for Dante
1.5 oz. Campari
Fresh orange juice
Method: Add 2 ice cubes to a glass. Add Campari and a little of the OJ. Stir well to combine. Add 1 more ice cube and fill remainder of glass with OJ
Glass: Garibaldi
Garnish: Orange wedge resting on rim + plastic stirrer


Doctors Orders

By Ryan Te for Oiji
1.5 oz Amaro Nonino
1 oz Mugwort Infused Hwayo
.25 oz Lemon Juice
Method: Stir
Glass: Sherry Glass
Garnish: Lemon Zest

Reena Retuta

As a Culinary Adventurist, getting her hands into food before it gets onto the plate comes naturally to Reena. She spit-roasted her first whole pig at the age of eight, harvested hazelnuts in Italy, butchered a lamb at a ranch in Australia, spent a summer splitting open live lobsters at a traveling pop-up kitchen in Holland, and visits a small vineyard along the central California coast to make wine and olive oil each year. She’s determined to find the elusive white truffle in her lifetime.A graduate from the University of Gastronomic Sciences in Italy, Reena holds a deep appreciation for cultural traditions in food, and her favorite simple pleasure is sharing a meal al fresco.

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