If you thought ordering a bloody mary at brunch was the only way you could drink your vegetables in boozy beverage form, think again. Craft cocktails starring beets, carrots, tomatoes and more have officially made their way onto the happy hour menu.

Whether it’s to highlight seasonal produce or pack a healthy punch, local mixologists around town are experimenting with veggies for a number of reasons. But let’s face it. No matter the reasoning, the only way a vegetable belongs in a cocktail is if it’s delicious.

“The tomato has definitely been the most on-trend veggie for cocktails,” said Veronica Riffo, front-of-house manager and bartender at The Gin Joint in Charleston. “It’s sweet and packs great umami flavors that tend to pair well with gin, tequila, mezcal and vodka.”

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