The term “wellness-driven cocktails” may sound like an anomaly, but they are a growing movement that focuses on fresh, organic fruits, vegetables, herbs, spices, teas-infusions, and other botanicals in the preparation. They can be made with or without alcohol and appeal to the growing population of consumers who are embracing the “sober curious” life.
Enroot sparkling cold-brewed teas collaborated with 12 chefs to create cocktails with a focus on “ground to glass.” Here are two recipes.
Smoky Mango Mezcal
Recipe: Chef Annie Pettry Follow: Instagram@chefanniepettry
1.5 ounces mezcal or reposado tequila
1 ginger slice to garnish
Pour liquid ingredients over ice. Garnish with ginger.
Recipe: Ryan Nelson, chef/owner of Indianapolis’ Late Harvest Kitchen and The North End Barbecue and Moonshine. Chef Nelson earned Santé Magazine’s sustainability award three years in a row. Follow: Instagram@lateharvestkitchen
3 ounces brut champagne or dry sparkling wine
3 fresh medium size strawberries
Dash of lavender bitters
Lavender sprig to garnish
Muddle strawberries with lavender bitters. Place in flutes. Add Enroot Relax sparkling cold-brewed tea. Top with sparkling wine/ champagne. Garnish with a lavender sprig and a strawberry.