Ummm so, we had a bit of fresh juice and produce left over from the studio wide juice-a-thon last week so.. what we did was a little bit of experimenting (!) with these recipes below which were developed by Ari Sexner is a classically trained chef who has worked at some of the finest dining restaurants in America. He is most famously known for making his way into cold-pressed juice, developing the first USDA Certified Organic juice program on the Las Vegas strip for Bellagio Hotel! Yeah Ari!!! He came up with some real winners. We chose our favorite and gave them a go – with or without alcohol, these babies will be a great addition to your summer bbq’s! And, well you can say.. you are skipping the pre-packaged, processed, heavy on the sugar packaged juice mixes in attempt to add a little healthy along the way! It all works – right? .. Food is fun!!! Keep it that way 😉
Cold Pressed Cocktail Recipes
SO… where to begin.. the easiest way to add cold-pressed juice into your favorite cocktail is to consider the flavor profile of the drink you want to recreate. If it is on the savory side, try to use more vegetable juices to replace some of the pre-made mixes. Or if it’s sweet, try out some different types of fruit. If you are a master mixologist you may already have this down.
Here are a few of last weekend’s favorites using our cold-pressed juice (with or without alcohol). If you don’t want to take the time to juice yourself – remember most Whole Foods or health food stores now sell fresh pressed juice you can pick up on your way to the party – soon TRUE JUICE will be available here in Vermont too!
All recipes are by whole-fruit weight so if you are picking up already prepared pressed juice, check the total yield of the juice recipe and get your mixologist cap on. You may come up with your own mix and in that case – share it with us!
Warm Apple Cider
During the colder time of year, nothing beats warm apple cider, especially if you make the fresh pressed apple cider yourself. I like mine with plenty of spice, and the addition of a little citrus to balance out the sweetness of the apples. A little ginger adds some nice heat to the mix.
Recipe yields around 1 gallon of juice, Add spices to juice and serve warm.
- 14 LB Apple, (I prefer combining half and half Fuji and Red Delicious)
- 3 oz Ginger
- 4 oz Orange
- 4 oz Lemon
- 4 Each cinnamon stick (or 2 TBL ground cinnamon)
- 4 Each pieces of whole clove (or 1 tsp ground)
- 1 tsp Nutmeg
- Optional: Spiced Rum
This green juice recipe tastes very similar to tomato juice. With the addition of horseradish we were on our way to making a green juice version of the Bloody Mary.
- 3.7 LB Kale
- 3.7 LB Cucumber
- 3 LB Green Apple
- 19 oz Celery
- 9.5 oz Lemon
- 4 oz Ginger
- 1 oz Fresh Horseradish Root
- Hot Sauce to Taste
- Salt and Fresh Cracked Black Pepper to Taste
- Optional: Vodka
This one is versatile, You can switch out the watermelon with pineapple and green apples if you prefer. I enjoy the watermelon and I usually do not peel it because most of the hydrating benefits and nutrients from the watermelon juice is contained in the rind.
Recipe yields around 1 gallon of juice
- 9 LB Watermelon
- 2 LB Cucumber
- 12 oz Lime
- 4 oz Mint
- Optional: Rum
Beet Lemon Drop Martini
This recipe is great with or without the alcohol. The pears and apples can be substituted for similar varieties of each, based off availability or preference.
- 12.5 LB Red Beets (green tops removed)
- 10 LB Pear, Bosc
- 10 LB Apple, Fuji variety preferred
- 4 LB Lemon (rind removed)
- 1 LB Ginger
- Optional: Vodka
Tip: If the beets are small I cut the top and bottom off before weighing them. This is because sometimes when the beets are small they tend to give a different flavor from juicing too much of the tail end of the roots.
Drink and enjoy!