Cold Pressed Cocktail Recipes
These recipes were prepared using the Goodnature Countertop CT7 commercial juice press.
Cold-Pressed Cocktails
The easiest way to add cold-pressed juice into your favorite cocktail is to consider the flavor profile of the drink you want to recreate. If it is on the savory side, try to use more vegetable juices to replace some of the pre-made mixes. Or if it’s sweet, try out some different types of fruit.
In this post I wanted to present a few of my favorite cold-pressed juice cocktails (with or without alcohol).
All recipes are by whole-fruit weight.
Warm Apple Cider
During the colder time of year, nothing beats warm apple cider, especially if you make the fresh pressed apple cider yourself. I like mine with plenty of spice, and the addition of a little citrus to balance out the sweetness of the apples. A little ginger adds some nice heat to the mix.
Recipe yields around 1 gallon of juice, Add spices to juice and serve warm.
- 14 LB Apple, (I prefer combining half and half Fuji and Red Delicious)
- 3 oz Ginger
- 4 oz Orange
- 4 oz Lemon
- 4 Each cinnamon stick (or 2 TBL ground cinnamon)
- 4 Each pieces of whole clove (or 1 tsp ground)
- 1 tsp Nutmeg
- Optional: Spiced Rum
Green-Mary
This green juice recipe tastes very similar to tomato juice. With the addition of horseradish we were on our way to making a green juice version of the Bloody Mary.
Recipe yields around 1 gallon of juice
- 3.7 LB Kale
- 3.7 LB Cucumber
- 3 LB Green Apple
- 19 oz Celery
- 9.5 oz Lemon
- 4 oz Ginger
- 1 oz Fresh Horseradish Root
- Hot Sauce to Taste
- Salt and Fresh Cracked Black Pepper to Taste
- Optional: Vodka
Watermelon Mojito
This one is versatile, You can switch out the watermelon with pineapple and green apples if you prefer. I enjoy the watermelon and I usually do not peel it because most of the hydrating benefits and nutrients from the watermelon juice is contained in the rind.
Recipe yields around 1 gallon of juice
- 9 LB Watermelon
- 2 LB Cucumber
- 12 oz Lime
- 4 oz Mint
- Optional: Rum
Beet Lemon Drop Martini
This recipe is great with or without the alcohol. The pears and apples can be substituted for similar varieties of each, based off availability or preference.
Recipe yields around 1 gallon of juice
- 6.25 LB Red Beets (green tops removed)
- 5 LB Pear, Bosc
- 5 LB Apple, Fuji variety preferred
- 2 LB Lemon (rind removed)
- 8 oz Ginger
- Optional: Vodka
Tip: If the beets are small I cut the top and bottom off before weighing them. This is because sometimes when the beets are small they tend to give a different flavor from juicing too much of the tail end of the roots.
Drink and enjoy!
For professional recipe development and juice consulting by Ari, please contact us.
9 Responses
by Vincent Acho
Sounds delicious!! Thanks for the recipes!! Hope you have a happy holiday!
by Ezra Aboody
Great recipies
by Nicole
This sounds great and I will make 2 or 3 of these for a Solstice celebration we plan on having on the 21st of December.
by Andy P
Hi,
Can you please provide any guidance on how to produce a quality tomato juice with the X1.
Cheers.
Reply by Charlie Wettlaufer
Andy, the best way we have found is to use the largest tooth blade on a slow speed (35 hertz) to grind the tomatoes, and press them in the fine weave bag very slowly. Tomatoes are one of the more challenging fruits to press because they can clog the press bag. Just scrape the inside of the bag using a spatula or spoon to keep the juice flowing.
by juicerscouk
Thanks for this post all juices are looking very delicious and very attractive. I am also working on this kind of website may be you like this site.
by Amanda Desrosiers
What’s the best way to properly warm the juice?
Reply by Ari Sexner
For the cider, I like to just keep it in a pot on the stove or induction just below boiling, They also have beverage warmers similar to how they would store coffee, where you would use a sterno to keep warm as well.
by Nikolaos Petsas
Very good