Duck & Waffle launches veggie cocktail list

Rich Woods, head of drinks development for Duck & Waffle in London, has launched an ambitious new cocktail list that gives vegetables the limelight.

Aimed at health conscious urbanites, the “Drink Your Greens” menu, which makes heroes of artichokes, parsnips, carrots and beetroot, launches on 2 April and will headline at the bar for the entire month.

Described by Woods as being “fresh, fun and packed with antioxidants, vitamins and minerals”, among the cocktails on the menu is the vivid green Piña Kale-Ada (pictured), made with coconut washed Bacardi Superior, distilled pineapple, kale and citrus.

Also in the line-up is the Essence of Mary, a twist on a Bloody Mary featuring Bombay Sapphire Gin and yellow tomato consommé; and the Eden, which blends Bombay Sapphire Gin, bay leaf, an IPA Reduction and beetroot ‘paint’.

Woods has added two non-alcoholic cocktails for the list for those in need of a break from the sauce, including the Mind Your Peas & Qs, made with Seedlip, a sugar snap distillate and tonic, which made an appearance on his recent dual menu pitting virgin cocktails against decadent counterparts.

From tomorrow for one week only, Woods will be serving a trio of Easter-themed cocktails at the restaurant and bar, including his hugely popular Nutella Negroni and shots of coffee-washed Bacardi superior, hay-infused white chocolate and black truffle served in hollowed out duck eggs.

Click through for images and recipes of the veggie cocktails, priced at £14 each.

Carrot Cocktail

Patrón Tequila, buttered carrot, date and caramel

Celeriac & Bee Pollen Bellini

Prosecco, celeriac purée and bee pollen cordial

Artichoke Negroni

Daffy’s Gin, Vermouth blend, amaro and artichoke infusion

Beetroot & Chocolate Royale 

Champagne, beet & cacao liqueur

Garden Spritz

A lightly sparkling non-alcoholic cocktail made with roasted red pepper, wild elderflower and verjus

Manhattan Roast 

Woodford Reserve Bourbon, Vermouth, parsnip, burnt honey and walnut