There is something to be said about a cocktail you still remember one to two years later.
In this case, it was a cocktail that included freshly juiced jalapeño.
Changing my diet to mostly vegetables has forced me (willingly) to be more open to new flavors and spices. I used to be such a wuss about spiciness. I still kind of am, but am definitely more adventurous.
That led me to trying a cocktail based on jalapeno. A cocktail that I am still thinking about. I can't remember all the exact ingredients of said cocktail, but I am pretty dang satisfied with how this one turned out. It is clean, fresh, and crisp, with a spicy aftertaste. Even without alcohol, this mixture of juice is YUM.
I tried several combinations of ingredients, but it was pretty clear.
Celery + Cucumber + Jalepeno + Lime + vodka or gin = The perfect Spring cocktail.
I am also hyper-focused on using every single part of vegetables to avoid food waste.
Aside from tasting fantastic, the great thing about this cocktail is that it uses almost every part of each vegetable, except for the jalapeño stem and seeds, those can go into your compost! You can put the lime peel into your cocktail for extra citrus delight!
Use the left over pulp for soup, chili, or salsa! Holy buckets, this is an amazing addition to salsa!!
Also, you don't need a fancy juicer to make these cocktails!
To make it without a juicer, cut all of the ingredients into small pieces and throw into a blender or a magic bullet. Pour ingredients through a strainer, and there you go! Doneskipoodle!
Make this cocktail and let me know what you think! Post a pic of your beautiful creation, tag me @corrielanderson, and use #itsallofit or #greenpoodle!
GREEN POODLE COCKTAIL
Recipe Author: Corrie L. Anderson
- 4 oz green poodle juice (recipe below)
- 2 oz gin or vodka
- splash of freshly squeezed lime or lemon
- garnish with mint and cucumber slice
Pour ingredients into cocktail shaker, shake! Pour over ice. Garish with mint sprig and cucumber wheel!
GREEN POODLE JUICE
- 4 - 5 celery ribs, leave the tops on
- 1 cucumber
- 1 jalapeño, seeded
- 1 lime, peeled
- Optional, but highly recommended: bunch of cilantro and/or parsley
- 1 - 2 mint sprigs
- cucumber wheels for garnish
- Wash all vegetables and herbs.
- Make sure you seed the jalapeno. Use some plastic wrap, or parchment paper to protect your hands when touching the jalapeño. I had several run ins with my eyes and the burn of a good jalapeño.
- Put items into juicer or blender. If you're using a blender, use a fine strainer to keep the pulp out of the juice.
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