Juice will be freshening up more than just post-hot-yoga smoothies this summer now that mixologists are getting in on the action. JuiceFarm provides its Palazzo neighbor Morels with its Refresh blend (organic, cold-pressed apple, lemon, cucumber and ginger), which goes into bartender Felicia Gammella’s Far East Fresher ($16) along with Tanqueray No. 10 gin and Domaine de Canton ginger liqueur. Squeeze bar at the Linq also capitalizes on its fresh-pressed juices to make cocktails that deliver a healthy buzz. Mixologist Fred Delatorre’s Chilled Apple Tart ($11) leans on Grey Goose La Poire and Fireball, but also green apple, pear and carrot juices, as well as Maguey Sweet Sap (similar to agave nectar) to approximate a cold, leftover slice of apple pie so good you just had to have it for breakfast.
Far East Refresher
As served at Morels in the Palazzo, $16
In a cocktail shaker, combine 1½ ounces Tanqueray No. 10 gin, 1 ounce Domain de Canton ginger liqueur, 1 ½ ounce agave nectar and 2 ounces of JuiceFarm Refresh juice blend (apple, lemon cucumber and ginger). Add ice, cover, shake briefly and transfer the entire contents of the shaker to a 10-ounce Old Fashioned glass. Garnish with a cucumber wheel.
Chilled Apple Tart
As served at Squeeze in the Linq, $11
In a mixing tin, combine 1 ounce Grey Goose La Poire vodka, ¾ ounce Fireball liqueur, 1 ounce fresh green apple juice, 1 ounce fresh pear juice, ¾ ounce fresh carrot juice and 1 barspoon Maguey Sweet Sap.Add ice, cover, shake vigorously and strain over fresh ice into a double Old Fashioned glass or 10-ounce plastic cup. Garnish with an apple slice and one star anise.