It was just a matter of time before local farm-to-table ingredients hit the cocktail world. Now barkeeps are shaking wasabi into martinis and muddling beets into G&Ts. “Culinary cocktails mixing savory foods and spirits are a natural progression of how we eat today,” says Eat Your Drink author Matthew Biancaniello. They’re healthier, have fewer calories, and are easy to make, he says—like a chef, just pair flavors you already know work well on the plate. A few suggestions:
Booze with salad ingredients? Trust us—your drinks will never be the same.