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This is How to Pretend Like Your Cocktails are Healthy

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Add some health to your happy hour.

We’re well into the new year, and those resolutions are probably dead in the water.

Your gym membership is craving attention, and those new hobbies you promised yourself you’d tackle never materialized. The least you can do is drink more vegetables.


With a little time and these superfoods, you can get your buzz on and get nutrients concurrently. Now if only you could remember to drink more water. That was one of your resolutions, right?


 Spicy, smoky and nutritious, this kale margarita hits every spot. 

When Beyonce is wearing a sweatshirt with your name on it, you know you hit the stratosphere of celebrity. While we mere mortals were toiling away at our mundane tasks, kale was hailed as a royal superfood for its high antioxidant content and numerous health benefits. This bitter leaf gets the cocktail treatment in this Margarita variation. Lime juice and mezcal join a kale-ginger shrub for a bitter, spicy and smoky cocktail that will never make you say “kale salad” ever again.

I Know You Kale


  • 1.5 oz Mezcal
  • .75 oz Lime Juice
  • 1 oz Kale/Ginger Shrub*
  • .25 oz Agave Nectar (or to taste)

Glass: Rocks
Garnish: Lime Wheel


Add all ingredients to a cocktail shaker. Add ice and shake well. Strain into a rocks glass with fresh ice. Garnish with a lime wheel.


*Kale/Ginger Shrub


  • 2 cups Kale
  • 2 tbsp Minced ginger root
  • 2 cups Cane sugar
  • 2 cups Granny Smith apple, sliced
  • 1 cup Cider vinegar


In a large canning jar, muddle the kale. Add apples and ginger, stir in sugar and let sit in the fridge, covered, for 24 to 48 hours. Add vinegar, then let sit for a week at room temperature. After a week, strain and serve.



 Your mom never made you beets like this. 

Ah, the beetroot. Like broccoli, this vegetable is a child’s trash but an adult treasure. Packed with nutrients that purportedly help prevent strokes and heart disease, this root with a robust flavor is handy for a play on the Bloody Mary. The best part? As with the original, you can go as nuts as you want with this cocktail. Get that juicer out.

Bloody Beet Mary


  • 4 Large celery stalks, with extra stems for garnish
  • 2 Small red beets, peeled and stems removed
  • 1 1/2 Red bell pepper, seeds and stem removed
  • Worcestershire sauce to taste
  • Hot sauce to taste
  • Pinch  onion powder
  • Pinch celery seed
  • Black pepper to taste
  • 3 cups Tomato juice
  • Juice from one lime
  • 2 oz Gin

Glass: Pint
Garnish: Celery stem


Juice the celery, beets, and bell pepper. Place liquid into a pitcher and add the tomato puree. Add the rest of the ingredients to create your Bloody Beet Mary mix. Once satisfied, combine the mix and 2 oz of gin into a pint glass. Garnish with celery stems.


Honey and bee pollen? This drink is a bee’s worst nightmare. 

Yes, you read correctly: bee pollen. What seems to be a nightmare for anyone with allergies is actually a repository of health benefits. Rich in protein and amino acids, bee pollen can benefit everything from your skin to energy levels and immune system. Change up the Brown Derby to make room for this impactful food. Between the honey and pollen, the bees won’t thank you but your body sure will.

Bee There or Bee Square


  • 1.5 oz Bourbon
  • .25 Lemon juice
  • .75 Honey Syrup
  • .75 Grapefruit Juice
  • 1 tsp Bee pollen

Glass: Coupe


Add all ingredients into a cocktail shaker with ice. Shake well and double strain into a coupe glass.


Series & Type: Cocktails
Appears in 5 Collections

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