Wellness and overall how to live life well, is a trending topic that has continued to increase in popularity.
Cocktails are starting to take a cue from this movement as more cleansing and healthful ingredients are becoming prevalent. Similarly, turmeric, has been making its rounds on menus across the U.S. While the bright-colored superfood (with origins in India) is known for giving curry its yellow hue, it’s also been proven to provide a number of health benefits (including serving as an anti-inflammatory, anti-depressant, pain killer and much more) – thanks to a compound called curcumin.
At Dallas’ Victor Tangos, beverage director, Matt Ragan, is taking advantage of the root’s restorative properties behind the bar. His Lunar Eclipse cocktail, featuring turmeric-infused vodka, gets a hit of Vitamin A from fresh carrot juice and Vitamin C via lemon juice – kicking the health factor up a notch or two. And refreshingly, veggie haters fear not. The addition of Angostura bitters helps cut through the strong veggie flavor of the carrot juice, leaving you with a refreshing and delicious cocktail that also does the body good.
“Who doesn’t want to fight everything from cancer, to heart disease and depression all while you’re drinking? Turmeric, the spice known for giving curry its yellow hue, is not only delicious, but has been proven to have an abundance of amazing health benefits; thank you curcumin (the compound in turmeric that is responsible for all of its wonderful benefits.) To amp up the health benefits in this glass, we added a hit of Vitamin A with carrot juice and Vitamin C with lemon juice. The presence of Angostura bitters helps cut through the strong veggie flavor of the carrot juice, and you end up with a wildly refreshing and delicious cocktail that does the body good!”
– Matt Ragan
By Matt Ragan, Victor Tangos (Dallas, TX)
- 2 oz. Tumeric-infused Vodka
- 1 oz. Carrot Juice
- 3/4 oz. Honey
- 3/4 oz. Lemon Juice
- 2 dashes Angostura Bitters
- Celery Stick for Garnish
Preparation: Combine all ingredients into a shaker tin and shake well. Strain. Serve on the rocks and garnish with celery stick.