Cocktails are inherently indulgent, but that indulgence varies widely. Some drinks contain heavy cream and lots of sugar. Others are simple affairs that feature liquor, ice and nothing else. Then there are those that feature vitamin-packed citrus or vegetables and bring some actual nutrition into your glass.
The Fields of Travel falls into the latter camp. It’s a vegetable-spiked cocktail sporting fresh-pressed zucchini, which lends a vibrant hue to the drink in addition to the phytonutrients and antioxidants your body appreciates.
“At Pagu, we believe in crafting food, drinks and experiences that are not only delicious and memorable but also feel-good and good for you,” says Tracy Chang, the chef and owner of the Cambridge, Massachusetts restaurant. “We achieve this by using healthful, whole ingredients, such as zucchini water in the Fields of Travel cocktail.”
The juiced zucchini is merged with fresh lime juice, raw cane sugar and vitamin C powder, which stabilizes and flavors the vegetable. From there, it calls for green Chartreuse, the intensely herbal liqueur that’s distilled in France by Carthusian monks, plus winter melon bitters and sparkling sake. Shaken with ice, the cocktail is light and refreshing with hints of green vegetables and botanicals. So, it’s not exactly a salad, but the Fields of Travel is a drink you can feel good about.
Add the green Chartreuse, zucchini water and bitters to a shaker with ice, then shake until well-chilled.
Strain into a chilled coupe glass.
Top with the sake.
Garnish with a skewered cucumber ribbon.
*Zucchini water: Process 5 whole zucchinis through a juicer (which should yield about 1 quart). Add 1 ounce fresh lime juice, 1 ounce raw cane sugar and 1 barspoon vitamin C powder. Stir to combine.