Vegetable Cocktails From KTCHN Restaurant

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.

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.

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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.

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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.

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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.