Fruity Cocktails That May Actually Be Good For You!

I’m not a big drinker, but I love me a well-made cocktail.

Why, just the other weekend I ordered a $12 concoction that sounded wonderful at a swanky outdoor bar (the drink did not, in fact, taste wonderful, but you better believe I sipped that sucker dry — $12 cocktails are always to be finished, no matter what).

Because I’d rather go with quality rather than quantity, I was super psyched to read this little article in the New York Times about organic cocktails.

No more Red Bull and bottom shelf vodka here, these new fruit and vegetable fueled drinks are popping up in bars all over the United States.

With recipes “like freshly juiced organic carrots, Granny Smith apple juice, elderflower liqueur and vodka”, the new “organic” cocktail trend allows health conscious connoisseurs feel better about topping off that third drink.

And while nothing is going to make sipping an alcoholic beverage healthier than eating an apple, researchers at the United States Department of Agriculture recently reported, “adding alcohol to strawberries and blackberries increased their antioxidant capacity”.

I’ve never been a fan of sipping my veggies through a straw, so I’ll leave those “chilled cucumber and carrot” drinks alone, but I will say thank you very much to a kiwi and blackberry infused vodka tonic.

…Now all they have to do is find a way to make donuts organic, and my life will be complete.