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Bartenders Are Putting Yogurt, Granola, and Chia Seeds in Cocktails Now

"Well drinks" just took on a whole new meaning.
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Photo by Ashley Sullivan

Remember when all that talk of heart health made your daily Beaujolais seem virtuous? Then you obviously approve of the wellness trend hitting our favorite restaurants' cocktail lists. Whether its a grass-green matcha colada or some turmeric-ginger-spiked rum, now we're fighting inflammation and oxidation with every sip. If only they'd invent one with a built-in hangover cure.

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    Photo by Brandon Harman
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    Arugula

    Out in L.A., Botanica is getting inspired by salads. Their Arugula cocktail mixes Cap Rock gin with arugula, lime, and lemon zest. We'd pick it over green juice any day.

  • Photo by Chelsie Craig
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    Granola

    Rouge Tomate's Paraíso cocktail reinterprets the classic Piña Colada with granola-infused rum, chia seeds, and a bit of dry pineapple syrup. Squint and it's breakfast.

  • Photo by Jules Davies
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    Yogurt

    Portland mainstay Tusk's Hazy Jane cocktail gets its shockingly pink hue from a vibrant mixture of Reyka vodka, beets, almond, lemon, yogurt, and rose water.

  • Photo by Ashley Sullivan
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    Carrots

    At Alma in Minneapolis, mimosas come with a heady dose of carrot-apple-ginger juice, Gamle Ode Holiday Aquavit, and Bolivar bitters. With a Carrot Mimosa in hand, day drinking never felt so virtuous.

  • Photo by Luis Garcia
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    Fermented Lime

    Nashville's Little Octopus spikes fermented lime soda with tequila. It's a little funky, a little sour, and wholly delicious.

  • Photo by Izaiah Johnson
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    Whey

    The Citrus Cocktail at Vicia in St. Louis provides a much needed mid-winter Vitamin C boost with a pucker-inducing mix of vodka, orange juice, yogurt whey, dry curaçao, orange bitters, honey, and bitter lemon soda.

  • Photo by Brandon Harman
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    Kombucha

    Happy hour on the West Coast just got a whole lot healthier. P.Y.T.'s aptly-named Night Vision cocktail features gin, kombucha, lemon, ginger syrup, and plenty of carrot.

  • Photo by Matt Haas
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    Celery

    Chicago's Quiote serves up a Celery Shrub cocktail laced with smoky lime mezcal, mango vinegar, Hawaiian sea salt, and a lime peel garnish. It's a drink and snack, all in one.

  • Photo by Jules Davis
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    Sea Beans

    Over in Portland, Quaintrelle's Keepsake cocktail pairs Citadelle dry gin (made with seawater) with Cocchi Americano, briny sea beans, and lemon oil. This is one cocktail where "oceany" is a good thing.

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