Healthy cocktails...
The New York Times featured an article recently about Alcohol on a Health Kick. I don't know about you, but when I read that I thought "oxy-moron"
Apparently the new "trend" especially in NYC is to create health-ful cocktails. Meaning using vegetables and fruits instead of high-fructose corn syrup to sweeten your drink. Some restaurants are going all out putting pomegranate and pureed cucumber into drinks.
The critics of this say it's still alcohol, it will still have the same affects as any other alcoholic beverage and that a cocktail should be "a little bit naughty" not a chore. I love that one.
But the proponents of it say it's better than having a syrup filled vodka drink. Much like it's better to have grass-fed local steak than hormone injected caged steak. And researchers found recently that adding alcohol to strawberries and blackberries actually increased their antioxidant capacity. Now that's interesting.
My view? To be honest I'd rather a glass of wine than any kind of liquor any day, but if I were at a place that was serving an interesting "antioxidant-filled" strawberry pomegranate creation, I'd order that way before I'd order some super-sweet syrupy drink.
What do you think?
