Cold-pressed juice has found a loyal following. Its advocates say the process allows juice to retain more flavor than juice produced the “normal” way, and it’s thought to contain more vitamins and nutrients.
The difference is in the method of extraction. Conventional juicers—also known as centrifugal juicers—chop fruits and vegetables before squeezing the juice out, oxygenating it and producing heat that may neutralize some of the nutrients within, while cold-pressed juice is produced with a juicer that uses a hydraulic press to squeeze the juice out, allowing it to retain its healthful vitamins and flavor.
More flavor generally equals tastier drinks, so it’s no surprise bartenders prefer using it in cocktails. We suggest you put your juice to use in these three nutrition-packed potables, all heavy on freshly pressed juice, meaning you’re getting a big dose of vitamins with every sip.
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 recommends using your fresh juice 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.