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.

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Nick Voderman

Casablanca

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

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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

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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

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Dante

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

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Dante

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

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Dante

Garibaldi

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

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Oiji

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

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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