Have you ever had a sip of juice and thought, “the only thing that would make this juice better is alcohol”? Those were our exact thoughts upon trying Red Jacket Orchards cold-pressed juice. Red Jacket Orchards is located in upstate New York, and ever since 1958, the company has been dedicated to harvesting and offering only the freshest produce and juice.
Photo courtesy of Red Jacket Orchards
Across the country, chefs have been jumping on the juice bandwagon, crafting exotic concoctions to pair with their menus. Check out where you can get a glass of these delicious sippers:
Hyper C (blood orange, yuzu, grapefruit) is one of three blends at Andrew Carmellini’s French brasserie, Lafayette, in New York City.
Greener Pastures (broccoli, spinach, kale, lemongrass, ginger, wheatgrass) is a popular pick at executive chef Michael Rakun’s restaurant, Marin, in Minneapolis.
Eastern Promise (lemongrass, Anjou pear, cucumber, ginger, lime and kaffir lime leaf) is the brainchild of “juiceologist” Brandi Kowalski at The Butcher’s Daughter in New York City.
Wake Me Up Shot (ginger, lemon, cayenne) is served in—what else?—an actual shot glass at executive chef Jordan Toft’s West Hollywood, CA, eatery, Eveleigh.
The Kickstarter (beet, tomato, pineapple, ginger) recently joined the brunch menu at executive chef Kevin Heston’s New York City hot spot, Grape & Vine.
By Leslie Price