Flavor Face-Off: How Two Veg-Forward Cocktails Compare

Bloody Marys are no longer the only veggie cocktail in town as an increasing number of concepts embrace green, herbaceous and even savory notes that signal freshness and subvert expectations. The ingredient options are as bountiful as a garden, pulling fresh produce from across the globe. Just look at the snap pea–centered cocktail from Poka Lola Social Club in Denver, which Beverage Manager Lexi Parker describes as “a refreshing vegetal sipper that’s perfect for springtime.”

But, a cocktail needn’t remain in salad territory to be veg-forward; some builds incorporate earthy accents, heat or even tartness. In Washington, D.C., Pascual takes its cue from pozole, a hearty Mexican soup featuring hominy, meat, salsa and lime. Its sip of the same name incorporates tomatillo and spices into tequila for a citrusy tang that brightens the overall savory profile. Lead Bartender Tracy Eustaquio says it tastes like the best bowl of pozole she’s ever had, “but made refreshing and balanced.”

The differences between these two Best of Flavor menu concepts illustrate just how expansive vegetable-driven cocktails can be. Here’s how they stack up against each other.

While both cocktails fall under the veg-forward category, comparing the two is an apples-to-oranges (or, tomatillos-to-snap peas) dynamic. Each pushes flavor boundaries within a beverage format, opening the door to even more innovation.

Want to see two fruity libations square off? Check out this previous Flavor Face-Off.