Completely eschewing booze in January can be a bit too ambitious, especially since the year’s first month can coax out post-holiday doldrums and the endless winter looms ahead. Instead of going cold turkey, why not go cold-pressed instead? These three healthy-ish potables all start with freshly pressed juice, meaning you’re getting a big dose of vitamins with every sip. We recommend the Breville Juice Fountain Cold Plus, a high-performance juicer whose stainless steel cutting disk and Italian mesh filter reduce heat transfer, keeping juice as fresh as possible. It also has an extra-wide chute that can process most produce whole, cutting down on prep time. Infuse 2020 with vim and vigor.
What’s Up Doc
The dining concept at SaltRock Southwest Kitchen, in Sedona, Ariz.’s Amara resort and spa, rotates cocktails seasonally, moving from fruit-forward ones in the warmer months to rich, decadent, bittersweet sips as the temperature dips. Lead bartender Eduardo “Eddy” Rocha uses a Robot Coupe juicer for this peeper-friendly drink, which starts with pressed carrot-ginger juice that’s shaken with bourbon, Fernet-Branca and lemon juice and garnished with rosemary or thyme. “Nature has made a perfect cocktail in most fruit, so you only need to extract that essence and allow the drink to balance itself,” he says. “For example, a shot of bourbon and a freshly juiced apple is a favorite of mine—so simple yet so complete.”
The lemon and cayenne juice cleanse popular when people are looking to counter overindulgence was the inspiration for this juice bar riff, says Troy Smith, the beverage director at California’s Montage Laguna Beach resort and spa. Sean Hogan, a bartender at the resort’s Lobby Lounge, substituted the usual maple syrup for ginger and honey, whose flavors better meld with the fresh flavor of cucumber. He uses a Zumex centrifugal juicer to extract the juice and recommends using it as soon as possible. “Lemon and lime juices are best within about four hours of pressing, and cucumber is viable for about 12 hours.”
This healthy libation by Eric Jacobs, the co-owner of New York City’s J. Bespoke, is inspired by Pete Rose, the controversial Major League baseball player switch hitter who had a successful career with teams including the Cincinnati Reds and Philadelphia Phillies before being convicted for betting on his team and getting banned from the sport for life. Jacobs uses a Champion juicer to extract the juice from the earthy beet, which is mixed with vodka, lemon juice and mint leaves and topped with prosecco. “Using a masticating juicer helps retain the nutritional value of the fruit in the cocktail by cold-pressing the ingredients, leading to a healthier and tastier drink,” he says.