Drink Your Fruits and Veggies

Once upon a time, in the desperate, decadent decade that was the 1990s, the only thing that kept the bodies of 80% of Miami Beach’s population south of the Tuttle Causeway from dissolving into a seething protoplasm of cinnamon schnapps, clove cigarette smoke and designer chemicals was the weekly reappearance of the “Liquid Sunshine” smoothie stand at the Lincoln Road Farmers’ Market. Fresh fruit sustained us. It was life. It could even be joy.

Times have changed, and while the Biscayne tippler may have learned temperance – in moderation, of course – that lesson remains as true as ever. Tropical fruit and seasonal local vegetables possess a vitality that can be as indulgent as it is good for you. You just need to know how to get the best out of them.

Here are three delectable drinks that make the most of Florida’s farm-fresh produce, available at farmers markets up and down the Biscayne Corridor.

CUBANITA

The fundamental farmers market drink has to be the nourishing Bloody Mary. This rum-based twist is modeled on a drink chef Timon Balloo serves for brunches at Sugarcane on NE 1st Avenue, and showcases fresh tomato and citrus.

INGREDIENTS

• 1 medium tomato

• 1 1/2 ounces white rum

• 1/2 ounce lime or lemon juice

• 2 dashes each Tabasco and Worcestershire

• Pinch each celery salt, onion powder and freshly ground pepper

METHOD

• Sear tomato in a pan over medium-high heat; cool.

• Remove skin, blend and then strain into shaker with cracked ice.

• Mix with other ingredients, pour into a chilled tall glass.

• Garnish with something fresh and green.

COOL CUCUMBER

We cannot pretend this drink is quite as healthy as it looks, but it does show off the best qualities of fresh cucumber, mint and lime. Sip it after a workout – or just after thinking about one – and you’ll be refreshed and replenished. We’ve heard it works just as well with chayote in place of the cucumber, but haven’t tried that yet. If you do, let us know.

INGREDIENTS

• 8 slices fresh cucumber

• 1 1/2 ounces gin (Hendrick’s recommended, but any dry gin will do)

• 6-8 large fresh mint leaves

• 2 wedges lime

• 1 tablespoon sugar

• 4 ounces tonic water

METHOD

• Steep two cucumber slices in gin 2-6 hours then strain.

• Muddle infused gin, mint, lime and sugar in a shaker.

• Add remaining cucumber slices and shake vigorously.

• Pour over ice into highball glass and top with tonic water.

For a more virtuous version, replace the gin with 4 ounces water, blend with all the cucumber and strain into muddled ingredients before combining with tonic in a tall glass.

TRIDUO FRESCO

This springtime drink takes its name from the “Triduum,” the three days between Good Friday and Easter Sunday. It’s spicy and crisp, yet sweetly refreshing.

INGREDIENTS

• 1 small jalapeño pepper, sliced lengthwise and seeds removed

• 3 ounces cachaça or rhum agricole

• 1/4 medium papaya, seeds and skin removed

• 4 ounces orange juice

• 1 tablespoon honey

• 1 inch fresh ginger, peeled and sliced

• Pinch cardamom powder

• 6-8 ice cubes

METHOD

• Steep pepper in spirits overnight; strain solids out and discard.

• Combine spiced spirits with remaining ingredients in blender, liquefy; add more orange juice if necessary to blend smoothly.

• Pour into two tall glasses and enjoy with a companion.

For a richer drink, replace papaya with mamey, and honey with condensed milk.