Deep Fried Diaries

The insider's scoop on food, travel & southern culture

Food for Thought: Detox & Retox

A Cocktail with a Leafy Twist


The cold-pressed juice craze has now officially “spilled over” into the realms of fanciful cocktails thanks to the innovative libation at Chef Robert Wiedmaier’s Marcel’s: The Arugula Martini. This juicing trend, that has now become a billion-dollar industry, first started pressin’ away way back in 150 B.C. Although juicing was then mostly done with fruits like pomegranates and figs, today, vegetables take up most of this beverage’s ingredients. Specifically, leafy greens like arugula, spinach, kale, and collard greens are incorporated into juicing for the vegetable’s high Vitamin A and C content, calcium, folic acid, and potassium—all of which help maintain and support the body’s daily function and overall health. At Marcel’s, the martini is prepared by throwing in a handful of fresh Arugula Leaves with Agave Nectar. Fresh Limejuice is splashed in for a tart, citric kick to balance the St. Germain and Hendrix Gin.

So, why not have all that juicing goodness in your much needed happy hour beverage selection? Marcel’s has been known for being a step ahead of the latest food trends inspiring others with its elegant, light approach to haute-French cuisine, from its micro-celery in the Butternut Squash Agnolotti all the way to the caramelized lychee added to the Dark Chocolate Mousse. C’est délicieux! So taking one of the juicing trend’s coolest ingredients fused into a chic, green ‘lil martini is quite the norm for Marcel’s dynamic and progressive menu.

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This entry was posted on June 12, 2015 by in Chef Robert Wiedmaier, Cocktails, Marcels, Washington and tagged , , , .

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