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Turn Your Veggies Into a Cocktail

Don't like eating vegetables? Try drinking them instead. Liquor.com has some brilliant solutions for you veggie-phobes, bringing you two very Bar Agricole-esque cocktail recipes in which almost every ingredient could be found at  farmers markets (or salads) around the city.

Celery Cup No. 1
Contributed by H. Joseph Ehrmann

INGREDIENTS:

•    1 (2-inch) piece Celery (use a piece closer to the heart for sweetness)
•    1 small handful Cilantro (about a quarter cup)
•    1 (1-inch) piece English cucumber
•    1 oz Fresh lemon juice
•    1.5 oz Square One Cucumber Vodka
•    .75 oz Agave nectar
•    .5 oz Pimm’s No. 1
•    Garnish: Celery stalk
•    Glass: Tall

PREPARATION:
In a shaker, muddle the cucumber, celery, cilantro and lemon juice to a pulp. Add the vodka, agave nectar and Pimm’s, and fill with ice. Shake hard for 10 seconds and strain into a tall glass filled with fresh ice. Garnish with a leafy celery stalk from the heart.

Fresh Red Snapper
Contributed by Allen Katz

INGREDIENTS:
•    5 to 7 Cherry tomatoes (use both red and yellow)
•    2 oz Plymouth Gin
•    .5 oz Fresh lemon juice
•    5 drops Tabasco Chipotle Pepper Sauce
•    5 drops Worcestershire Sauce
•    Ground black pepper
•    Celery salt
•    Garnish: Cherry tomato on a cocktail pick
•    Glass: Collins

PREPARATION:
Cut the tomatoes in half, add them to a shaker and muddle. Add the gin, lemon juice, Tabasco and Worcestershire and fill with ice. Shake, and strain into a Collins glass filled with fresh ice. Dust lightly with pepper and celery salt to taste. Garnish with a cherry tomato on a cocktail pick.