Fresh Pressed Juice Cocktails

I love it all so much that I used to splurge a little too frequently on juice bar juice. I was always too scared to invest in my own juicer – it seemed like something for people on cleanses and hardcore health enthusiasts, not casual juice lovers like myself. Add in the whispers about how hard juicers are to clean, and I wasn’t in any rush to take up some valuable counter space. 

Flash forward to the present, as I pity my former, juicer-less self. My stunning chrome Omega Juicer now sits proudly on my counter, churning out wonderfully nutritious, inventive, and inexpensive juices every dang day. I’m 100% sure I’ve already broken even on juice bar costs, not to mention time saved from my former home juicing method (blending and straining, a lengthy and messy process). And all the parts are machine washable – not a pain to clean at all. 

The best part about having a juicer at home is that I can use it to create fresh, seasonal flavor combos for cocktails that are loaded with nutrients and don’t require added sugar. Instead of using simple syrup in a drink, I can just add an apple or two to my juice base and end up with a well-balanced cocktail. How cool is that?

Cold-pressed juice cocktails are especially great in the summer, when we don’t need heavy, booze-forward drinks (and when we have to go out in bathing suits!). When I’m out in the sun or sitting by the pool, I want something refreshing but still packed with flavor, and there’s no better way to nail that craveable combo than to start with a fresh juice base. 

I’m also more than a little obsessed with my clear ice mold from W&P Designs. If you’ve ever looked into making crystal clear ice (hello, endless YouTube tutorials), you know that the established at-home method involves storing an entire cooler full of water in your freezer and then cutting a big slab of ice by hand. While that method produces a whole lot of gorgeous, crystal-clear ice, I’ve always found that I can’t devote that much freezer space (i.e. a whole cooler!) to artisan ice. Mama needs her frozen leftovers, yo. 

Enter this ice mold. It only makes one cube at a time, but it takes up about a tenth of the space as a cooler would, and the ice comes out pristine and sparkling like a diamond. Clear ice lasts longer and looks better than cloudy ice; plus, the minerals and air bubbles that make the ice cloudy can add off flavors to a drink. Now that I can get maintenance-free, purified clear ice, it’s all I ever use. 

The recipes below are basically the same, but one uses beets and the other kale. Honestly, this was mostly a fun way to play with color – shocking magenta and neon green – but also a good way to offer an alternative option for people who can’t stand kale, or can’t stand beets. I know people in both camps, and wouldn’t want them to miss out on such a healthy, refreshing summer cooler!

And speaking of missing out, we all know someone who doesn’t or can’t drink (pregnant ladies, we feel your pain!), and there’s no reason to exclude them from the fun. Juice a cucumber separately, and add 2 oz cucumber juice to your mixture instead of 2 oz booze. Voila! A light, delicious, alcohol-free option to sip on all summer. Not gonna lie, I make this version in the morning all the time now. 

As a finishing touch, garnish your glass with fresh mint, tarragon, fennel, citrus wheels or edible flowers. Another bonus of the big clear ice cube is that it makes a perfect garnish support – no need to break out the cocktail picks!