Eat your veggies and drink them too—that’s the newest trend behind the bar at many of NYC’s hottest restaurants and cocktail dens. We’re not just talking Bloody Marys, either. From antioxidant-rich kale to vitamin-packed root veggies—not to mention add-ins like turmeric and CBD—more and more superfoods are making it into the martini glass.
Mike Di Tota, bar manager at the Bonnie in Astoria, says the healthier happy hour is the result of the growing relationship between kitchen and bar. “Until a few years ago, the bar and the kitchen were seen to be two different entities. Now, chefs are influencing bartenders,” he explains. And if drink menus are any indication, mixologists welcome the opportunity to get creative. “As a bartender, you get bored using just fruit.” We’ll drink a nutrient-dense cocktail to that.