5 Cocktails From Your Juicer

Bottoms up

Irena Misevic/ Shutterstock.

Many kitchens come equipped with a few too many gadgets, courtesy of late-night shopping habits. A lot of health-conscious eaters are no exception, purchasing home-juicing machines on impulse with visions of cleanses and fruit shakes dancing in their heads. Unfortunately, juicing machines are a bit like stationary bikes. Since elbow grease is required, healthy recipes get jettisoned in favor of convenience.

Rather than designate juicers to some dark corner, think how much better cocktails and coolers can taste using the freshest ingredients possible, incorporating the natural sweetness of fruits and vegetables instead of unnecessary additives and corn syrup. The next time you're looking for a relaxing beverage, try one of these juicer-inspired cocktails and coolers.

Hail Mary

Photo: bitt24/Shutterstock

Praise the saints for the blessings of fresh tomatoes put to a higher purpose other than salad.

Hail Mary

Ingredients

  • 3 pounds vine-ripened tomatoes, quartered
  • 3 stalks celery, sliced
  • 1 white onion, quartered
  • 1 tablespoon jalapeno pepper, seeded
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper
  • 6 ounces vodka, or to taste
  • 2 trays ice
  • 4 sticks celery, optional garnish
Prep time: 10 minutes

Total time: 20 minutes, plus 1 hour refrigeration

Cooking directions

  1. Cut fresh ingredients to size. Juice. Makes about 4 cups. Pour into pitcher. Add salt and pepper. Refrigerate for at least 1 hour to allow flavors to fuse.
  2. Stir contents. Pour juice into tall ice-filled glasses. Add 1 ounce vodka to each glass. Stir before serving.

Yield: 4 cups

Mechelada

Enrique Gili.

Bridges the divide between BBQ and cocktail cultures for people on both sides of the U.S.-Mexico border. Mechelada

Ingredients

  • 1 pound vine-ripened tomatoes, quartered
  • 1/2 white onion
  • 1 stalk celery, sliced
  • 1 teaspoon jalapeno pepper, seeded
  • Dash sea salt, to taste
  • Dash black pepper, to taste
  • 1 lime, halved
  • 24 ounces lager or pilsner beer
  • 1 tablespoon sea salt, optional garnish
Prep time: 10 minutes

Total time: 10 minutes plus 1 hour of refrigeration

Cooking directions

  1. Cut fresh ingredients to size: tomatoes, onion, celery, jalapeno. Juice. Add salt and pepper to taste. Makes 1 cup. Refrigerate for 1 hour to allow flavors to fuse.
  2. Rim a beer glass with sea salt. Slowly pour beer into tilted glass, about 2/3 full. Top with tomato juice. Add lime.

Yield: 2 large drinks

Femme Fatale

Enrique Gili.

Don't let the fruity looks of this fruit sangria lull you into thinking this concoction is anything less than lethal. Femme Fatale

Ingredients

  • 1 small seedless watermelon, sliced
  • 1 hothouse cucumber, peeled and sliced
  • 2 limes, peeled
  • 1 25-ounce bottle pinot grigio
  • 4 ounces vodka, or to taste
  • 4 ounces aloe juice
  • 2 ounces Cointreau or triple sec
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 orange, sliced
  • 2 trays ice
  • 16 ounces club soda
  • 1 cup sliced fruit, optional garnish
Prep time: 10 minutes

Total time: 10 minutes plus 3 hours of refrigeration

Cooking directions

  1. Using a sharp knife, divide watermelon into sections. Cut flesh to size and discard rind. Combine watermelon, cucumber and lime. Juice. Makes about 4 cups.
  2. Pour contents into large pitcher. Combine with wine, vodka, Cointreau and aloe juice. Add lime, orange and lemon. Stir.
  3. Refrigerate at least 3 hours. Pour into tall glasses over ice. Add a splash of club soda to each glass and stir before serving.

Yield: 1 pitcher

Bright Bunny

Enrique Gili.

The vibrant color and bold taste will keep your taste buds hopping. Bright Bunny

Ingredients

  • 1 pound organic carrots, rinsed
  • 1 1/2 cups fresh pineapple, peeled
  • 1 lime, peeled
  • 1 orange, peeled
  • 1 lemon, peeled
  • 4 ounces vodka, or to taste
  • 4 ounces aloe juice
  • 2 trays ice
  • 16 ounces club soda
Prep time: 10 minutes

Total time: 20 minutes

Cooking directions

  1. To prep citrus for juicing, use a paring knife to cut off each end. Hold citrus upright and cut downward removing the peel. Use same technique to prep pineapple with sturdy bread knife.
  2. Cut carrots and pineapple to size. Combine with lime, orange and lemon.
  3. Juice. Makes about 3 cups.
  4. Strain contents into large sealable jar half filled with ice. Add vodka and aloe juice. Seal and shake 30 seconds. Pour juice into glasses over ice. Add splash of club soda to each glass before serving.

Yield: 6 to 8 cocktails

Pineapple Mango Cocktail

Enrique Gili.

This silky, fruity cocktail slides over the tongue, like an Orange Julius with a kick. Pineapple Mango Cocktail

Ingredients

  • 2 1/2 cups pineapple, peeled
  • 2 ripe mangoes, halved and peeled
  • 1 orange, peeled
  • 6 ounces dark rum
  • 6 ounces vanilla soy milk
  • 3 cups tropical fruit, optional garnish
  • 2 trays ice
Prep time: 10 minutes

Total time: 10 minutes plus 1 hour of refrigeration

Cooking directions

  1. To prep mango for juicing, hold mango upright. Using a paring knife, cut down along each side of the oblong pit. Make vertical incisions in mango flesh without piercing skin. Using thumb and forefingers, flex each mango half outward, and carefully cut flesh away from skin.
  2. Cut pineapple and mangoes to size. Combine with orange. Juice. Makes about 2 cups. Pour contents into a sealable jar. Combine with rum and soy milk. Seal, shake and refrigerate about 1 hour. Pour contents into ice-filled glasses.

Yield: Makes 4 cocktails