Who says you should only get your juice fix at the juice bar? Transform your post-workout vitamin potion into an after-work elixir at these three restaurants.
The fancy juicer at Davio’s has been working overtime ever since general manager Leo Barbuto decided to amp up the summer cocktail program with all things fresh squeezed. Dubbed the Davio’s D-Tox, this gin-based libation is made with cold-pressed Honey Crisp apples, lemon, and ginger juices and garnished with cucumber, pepper, thyme, and ice cubes infused with local honey. Says Barbuto, “The D-Tox pairs best with seafood and pasta dishes, especially our gnocchi with mushrooms.” 111 S. 17th St., 215-563-4810; davios.com/phl
For a seasonal sip with a kick, try Nectar’s new Blackberry and Thai Basil Smash, made with Glenmorangie Scotch and a sprinkle of lemon zest. Mixologist Christina Cunningham preps the juice in advance, by mixing, chilling, and straining hand-muddled blackberries and simple syrup. Cunningham came up with the idea while playing around with some of the ingredients. “I wanted to take two strong flavors, the basil and the peaty Scotch, and blend them with a very delicate flavor,” she says, “The purple hue on the underside of the basil leaf made me think of blackberries.” 1091 Lancaster Ave., Berwyn, 610- 725-9000; tastenectar.com
Switch up your go-to Aperol Spritz with another classic Italian cocktail. At Gran Caffe L’Aquila, the Garibaldi is the perfect alternative. A healthy pour of Campari is shaken with fresh squeezed orange juice and then garnished with an orange wedge. Co-owner Riccardo Longo suggests adding a splash of Gran Gala Italian orange liqueur to elevate the citrus flavor. 1716 Chestnut St., 215-568-5600; grancaffelaquila.com
Photography by: PHOTOGRAPHY BY JACOB LUND/SHUTTERSTOCK (TOP); DALLYN PAVEY/DISH PUBLIC RELATIONS (NECTAR'S); EVGENY KARANDAEV/SHUTTERSTOCK (GRAN CAFFE)