Some Manhattan restaurants have come up with a healthier way of drinking alcohol by creating veggie cocktails made out of cucumber, carrots, kale and even peas.
'Colonie', a seasonal restaurant in Brooklyn Heights, serves up a 12 dollar worth 'Cool Hand Cuke' cocktail that is made of fresh-squeezed cucumber juice, organic cucumber vodka, and mint syrup, the New York Daily News reported.
Tamer Hamawi, the owner of the eatery and mixologist, said that he was "particularly interested in working with vegetables" for their cocktail menu, since unlike fruit, they were rarely used in mixed drinks.
Hamawi asserted that it's all about making drinks somewhat nutritious.
Other interesting concoctions are the 'Edamame and Shiso', made with vodka, edamame puree, muddled cucumber, shiso (an Asian herb) leaf, shaved ginger, and a "wasabi-pink Himalayan salt rim," and the 'Margarita 20/20' consisting of carrot juice with blanco tequila, among other things.