Hands up for a bone-broth bevvy? Yes, we're totally serious. Savoury alcoholic cocktails are officially a thing as London's hottest bars are combining alcohol with herbal, veggie and, wait for it, meaty flavours. Even Marks & Spencer is upgrading its veggie juices to include a pea and mint vodka. Best of all? These drinks can offer a healthy hit…
"Replacing a can of gin and tonic with a vegetable-based cocktail cuts at least six teaspoons of sugar," says Gabriela Peacock, nutritional therapist at Grace Belgravia. Plus, it's a good way to up your vitamin and mineral intake. "You could start with an avocado-based flavour (like the El Bulli recipe, below), as it's a healthy fat that's also good for your skin."
Those Friday night Cosmos may take the edge off, but they could also be tipping the scales. "Cocktails can clock up 'empty' calories and, apart from a temporary kick of energy, offer little nutrition," says nutritionist Julie Montagu. "Instead, choose a cocktail with beetroot, which can reduce water retention, or cayenne pepper, which speeds up your metabolism."
Too much booze can compromise your immune system, as alcohol suppresses the multiplication of white blood cells. "Combining your drink with superfoods may give a boost when it comes to fighting bugs and viruses," says Montagu. "Go for something with iron-boosting spinach, ginger - a great antiseptic - or bone juices (juice blends help to increase bone density), which are good for digestion."
"Syrupy cocktails have been linked to hangovers mainly because they mask the taste of alcohol, leading us to drink more," says Montagu. "Savoury cocktails can help keep blood-sugar levels more balanced - reducing the likelihood of a headache the next day." Cocktails with ingredients such as eggs, broth and shallots often feel like a meal in themselves, so you're more likely to have fewer and line your stomach for the night.
Let's face it, no alcoholic drink is going to get the complete thumbs-up from the health brigade, but some ingredients can help counteract the bad stuff. "Plant chemicals in brassica vegetables, such as spinach and kale, help promote liver detoxification, while parsley and celery juices are high in potassium, and may help with staying hydrated," explains nutritionist Libby Limon.
Two recipes you NEED to try
EL BULLI by Erik Lorincz, head bartender at The Savoy's American Bar:
45ml tequila infused with black pepper
15ml agave nectar
30ml lime juice
A thin slice of avocado
25ml pineapple juice
Method Blend and shake all ingredients, and double strain into glass. Garnish with smoked paprika dust.
BEETROOT MARGARITA by Oskar Kinberg, co-founder of Oskar's Bar at Dabbous
50ml blanco tequila
20ml lime
12ml agave syrup
10ml orange juice
½ beetroot, cooked loose
Method Mash the beetroot, add all other ingredients, shake and strain over ice in a rocks glass with a salt rim.
Words: Jessica Harris
