We aren’t saying that juice is the newest fad; let’s be honest, we’ve been drinking juice since, well, forever. But these chef-driven juice concoctions are making healthful drinking buzzworthy again by infusing a whole lot of cool ingredients, and even making them boozy. Here’s how we are elevating our juice game one glass at a time.
Beatrix in Chicago’s River North and Streeterville neighborhoods has had a rotating menu of fresh-squeezed juices since opening. Joining the juice club is the Washington D.C. location of Joe’s Seafood, Prime Steak & Stone Crab, who have added a plethora of freshly squeezed and strained brunch juices to their weekend brunch on Saturday and Sunday’s until 2:30 p.m.
We chatted with John Economos, General Manager of Beatrix Streeterville, and the team at Joe’s who shared with us some juice trends and how they are stepping up their juice menus with Happy Hours to perfectly balanced fruit and veggie blends.
Do I have seeds in my teeth?
There are some proven health benefits to a handful of different seeds and at Beatrix, they are incorporating them into select juice recipes.
The drink: Cherry Chia Cooler
The benefit: the chia seeds are rich in fiber, proteins, vitamins, minerals and control hunger.
The drink: Basil Seed Lemonade
The benefit: the basil seeds help with weight loss by curbing appetite. They also aid in digestion and are a stress reliever.
Make it boozy: The Basil Seed Mule incorporates Tito’s Vodka, basil seed lemonade, Cointreau, ginger beer, fresh lime juice.
It’s Five O’clock Somewhere.
Let’s call it an elevated Happy Hour of sorts where our mixologists are incorporating alcohol into some of our favorite fresh squeezed juices.
At Joe’s, they are serving up the Thavy’s Knock Out Punch with Valencia orange juice, pineapple juice, pomegranate juice, lime juice grenadine, orgeat and to transform this freshly squeezed mocktail into a cocktail – just add Ron Zacapa 23 rum.
Drink creator and bartender, Thavy Ram says,“Guests want fresh juice cocktails because they’re savvy to the health detriment of sodas. Mixing your favorite spirit with a glass of freshly squeezed Valencia Orange Juice makes you feel like you’re drinking a little smarter, all while enjoying yourself.”
Over at Beatrix, Monday – Friday from 3 p.m. to 6 p.m., guests can enjoy these fresh squeezed libations for just $7. And how do they decide which spirit to spike your juice with?
“We find that vodka and gin typically pair best with the most refreshing fruit juices like our Blueberry Tom Collins made with gin, blueberry juice, lemon, and white grape juice,” says Economos.“Rum and whiskey are best with more spiced or vegetable based juices like the Carrot, Apple and Ginger Snap.”
Still going green.
This juice trend is not going anywhere anytime soon. Green juices are a great alternative to drinks that are high in sugar and other artificial flavors, because not only are they packed with flavor, but they also leave you feeling satisfied. Sip on this trend at Beatrix with the signature Power Greens with kale, romaine, celery, pineapple and mint.
At Joe’s, the Green with Envy includes apple, kiwi, cucumber, kale, spinach and fresh lime juice.
“The Green with Envy is all about balance. My favorite brunch is what I like to call Green Eggs & Steak. A glass of Green with Envy alongside our Marinated Skirt Steak & Eggs which provides a tart, healthy complement to a traditional savory protein,” says Joe’s Sous Chef Steve Forbes.
Other trends in healthful drinking.
The Joe’s team predicts that in season citrus will get us through these winter months with flavors including Valencia Orange and Ruby Red Grapefruit – not only tart and delicious, but also combat colds naturally.
Additionally, active charcoal could be seen as a “trendy” ingredient. Its health benefit? It traps and remove toxins. Last, fruit waters and infusions such as coconut, aloe, rose or lavender are all things we expect to see in lots of glasses this year.