We’re all about juicing, but honestly, we miss happy hour. Luckily, we found four boozy haunts that integrate veggies into their cocktails. A ta santé!

Beets 
Bishop Arts is known for being an eccentric area, so of course we found a unique veggie-packed drink at Bolsa, one of the first restaurants in Dallas to buy from local farmers. The Bright Idea is a tequila-based cocktail made with yellow beets, dill and a splash of elderflower-infused tonic. Heart-healthy yellow beets are rich in antioxidant vitamin C and are excellent kidney cleansers. Who knew? (614 W. Davis St.)

Cucumbers 
One cucumber fills your daily recommendation for vitamin K. Add some elderflower and Hendrick’s Gin, and the Lolita at Oak is one seriously delicious cocktail. (1628 Oak Lawn Ave., #110)

Kale 
True Food Kitchen in University Park will put a splash of your favorite liquor into anything on their juice-centric menu. We opted for the Kale-Aid--kale, apple, cucumber, celery, lemon and ginger--blended with a heavy dose of vodka. (8383 Preston Center Plaza, #100)

Mushrooms
Suspicious of a mushroom cocktail? Yeah, we were too. Then we tried the Lost in Translation at Victor Tangos, which is made with 12-year aged Japanese whiskey, oyster-mushroom-thyme syrup and a splash of vermouth. The taste is surprisingly sweet. And honestly, it’s really good. (3001 N. Henderson Ave.)

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