26-06-2025
The veggie-forward cocktail craze taking over Denver
Veggies are moving off your plate and into your coupe glass.
State of sips: The latest trend gaining traction at Denver bars is booze that doubles as a (very loose) salad.
Why it matters: I'm no doctor, but maybe having a cocktail could be good for you?
The big picture: Over the last decade, vegetable cocktails have grown increasingly popular in cities across the country — and beyond.
Zoom in: Here are five local spots offering garden-to-glass concoctions:
Semiprecious, a newbie in Sunnyside, serves a tomato highball and a radish martini.
Lady Jane's Hare Raiser comes with carrots, while the Dragonfly offers sweet pops of snap peas.
At Bar Max, the Happy Tears is made with onion-infused vodka (toothbrush and tissues not included).
Yacht Club's standouts include Draped Up with potato skin, Seasons of My Heart with rhubarb stalk bitters, and Strange Design with purple carrot and fennel vinegar.
Somebody People shakes up a Sugar Daddy made with rhubarb and a Freek-a-Leek with leek-infused gin.
