Veg Out and Drink Up.

Detox to retox, KTCHN Restaurant, part of The OUT Hotel offers Urban Greens, dedicated to creating nutritious, eco-friendly raw beverages and snacks using the highest quality ingredients. Skip the Mimosa and get your green on during a boozy brunch.

Vegetable Cocktails From KTCHN Restaurant

Vegetable Cocktails From KTCHN Restaurant

Greenhound

Ingredients:

  • 1 oz. Grey Goose
  • 1/2 oz. Cointreau
  • 1/2 oz. Grapefruit juice
  • 1/2 oz. Urban Green’s Kale Juice

Preparation: Pour Grey Goose over ice into a short tumbler. Fill the remainder of the glass with equal parts Urban Green’s Kale juice and grapefruit juice, then splash in the Cointreau and garnish with a lime wedge before serving.


Beet Smash

Ingredients:

  • 2 oz. Hennessey
  • Urban Green’s Beet Juice
  • Muddled Mint and Orange in Glass

Preparation: Muddle orange slices and mint leaves in a shaker with ice. Add Hennessey and combine in Urban Green’s Beet juice. Shake and pour into a short tumbler. Garnish with an orange slice and mint spring and serve.


Cafe Green

Ingredients:

  • 1 oz. Cafe Patrón
  • 1 oz. Stoli Vanil
  • 1 oz. Baileys
  • Urban Green’s Spinach Juice

Preparation: Combine all ingredients in a shaker. Shake, pour into a Martini glass and add two coffee beans for garnish before serving.


Chialinni

Ingredients:

  • Champagne
  • 1/2 oz. St. Germain
  • Pineapple Pear Chia Juice

Preparation: Pour Champagne into a Champagne glass until half full. Then top with Urban Green’s Pineapple Pear Chia juice and add a slice of grapefruit to garnish before serving.

KTCHN Restaurant Bar

KTCHN Restaurant Bar