New York City bartenders are snatching up in-season, local produce to add a healthy kick to traditional cocktails, such as Gran Electrica, which adds a dose of carrot juice to its margarita.
"We always try to find cocktails that are lower in added sugar and that are seasonal," said Pascaline Lepeltier of Rouge Tomate restaurant. "We really try to use only the natural sweetness from the ingredients."

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