Is it a bartender's duty to make sure drinks possess mass appeal? Guy Smith, bar manager of Philadelphia's High Street on Market, doesn't think so. Combining the juice of an already-divisive brassica with smoky-mouthed mezcal and dry seasonings more often found on ribs than in rocks glasses, he's created a vegetable-based cocktail so green it could double as a Kermit the Frog-inspired paint swatch.
'vegetable cocktails' on Serious Eats
Tona Palomino, who goes by the ambassadorial, tongue-in-cheek title of Minister of Libations at Trenchermen, is doing his part to embrace the ascendant season; he's in the midst of a creative swing that, once settled in about a week or so, will result in an almost entirely new cocktail menu.
"We're definitely not doing anything Modernist or molecular like we might do at WD[-50]," says bar manager Kevin Denton. "This is supposed to be the kind of bar you could just drop by and order a couple quick drinks and a bite to eat, so we want to keep that quick, simple aesthetic." Despite their unique flavors, these drinks that are meant to be drunk, not pondered.