June 17th, 2016 is National Eat Your Vegetables Day.

We prefer to drink our veggies here at Chilled, so BR Guest Hospitality’s Corporate Beverage Director Richard Breitkreutz suggested these three cocktails to help us celebrate the day. He likes to mix everything from Serrano pepper and cherry to grilled pineapple and agave into his cocktail creations. Check out the Grilled Pineapple Smash from Dos Caminos, Celery Stalker from Strip House and the Hibiscus Cooler from Atlantic Grill.

Hibiscus Cooler

Hibiscus Cooler

Photo Courtesy of Atlantic Grill

The Hibiscus Cooler

From Atlantic Grill

Ingredients:

  • 2 oz. Bacardi 8 Year Aged Rum
  • 1 oz. White Grapefruit Juice
  • 3/4 oz. Honey Syrup
  • 1/2 oz. Hibiscus Syrup
  • 4 drops of Burlesque Bitters
  • Soda Water
  • Dehydrated Lime Wheel

Preparation: Combine all ingredients except the soda water and bitters in a pint glass, add ice and shake. Strain over fresh ice into a rocks glass. Garnish with a dehydrated lime wheel with 4 drops of Burlesque bitters dripped on top.


Grilled Pineapple Smash

Grilled Pineapple Smash

Photo Courtesy of Dos Caminos

Grilled Pineapple Smash

From Dos Caminos

Ingredients:

  • 2 oz. Old Forester Bourbon
  • 3/4 oz. Ancho Reyes Liqueur
  • 3/4 oz. Agave Syrup
  • 1/2 oz. Aperol
  • 1/2 oz. Fresh Lemon Juice
  • 2 Large Chunks of Grilled Pineapple

Preparation: Put the 2 chunks of grilled pineapple in a mixing tin. Muddle well. Add ice and remaining ingredients. Shake hard. Lightly strain (leaving about 50% of solids) and pour in to a double rocks glass. Add fresh ice and garnish with a grilled pineapple chunk.


Celery Stalker

Celery Stalker

Photo Courtesy of Strip House

Celery Stalker

From Strip House

Ingredients:

  • 2 oz. Langley’s No. 8 Gin
  • 1 oz. Celery Juice
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Simple Syrup
  • Absinthe Spray

Preparation: Take all ingredients and add to a pint glass full of ice. Shake hard. Spray the glass with Absinthe and then strain into a Coupe glass. Garnish with a piece of pickled celery.