Cut carbs, maintain flavor with plant-based cocktails

I’ve been on an eating plan that restricts carbohydrates. The weight-loss science behind this is widely but not universally accepted, still I choose to believe in it.

I don’t miss rice and bread much, although limiting ramen consumption does pain me. The really bad part is that I’m not supposed to drink wine. I cheat a lot there, but to mitigate circumstances I have started drinking vodka, which is carb-free and yields the same amount of buzz in lesser total volume.

To be honest, weight-loss science largely discourages alcohol consumption for multiple reasons — but I choose NOT to believe in that.

The point of all this oversharing is that lots of people are in my situation — desiring to partake of some holiday merri­ment without sabotaging their diets. It is possible.

Just about any spirit is free of carbs, but that doesn’t mean straight tequila shots are a good idea. For one thing, your discretionary powers will likely take a hike, and you’ll dive into the potato chips. So you want a nice mixed drink, but not one loaded with sugar.

The simplest solution is to make your rum and Coke with diet soda (boring) or your mojito with artificial sweetener (a pale imitation). A better plan is to make optimum use of no-carb, high-flavor additives such as fresh herbs and vegetables, and low-carb citrus juices.

My first suggestion originated with a simple tip from Grey Goose vodka to garnish a glass with a sprig of fresh rosemary or thyme.

The second idea comes from “Vodka Distilled,” mixologist Tony Abou-Ganim’s encyclopedia of vodka knowledge. His H20 cocktails are based on water infused with fresh vegetables or fruit (OK, fruit does have natural sugars, which equal carbs, but you’re not drinking straight juice here, so the damage is lessened).

These sources being vodka purists, they suggest specific types of vodka: a potato-based version for the H20 and Grey Goose La Poire (pear) or Le Citron with rosemary or thyme, respectively.

I suggest instead a Maui-made vodka such as Ocean (distilled from sugar cane) or Pau (pineapple). Combined with fresh local vegetables or rosemary from my yard, we could call these locavore cocktails, right?

Well, I choose to believe that.

HERBAL COCKTAIL

Adapted from Grey Goose vodka’s Summer Soiree Libations

2 ounces vodka

6 ounces club soda, chilled

2 lemon or lime wedges

Rosemary or thyme sprig

Fill glass with ice. Add vodka, top with soda, squeeze juice from one lemon or lime wedge. Garnish with remaining wedge and herb sprig. (To intensify flavor, let herbs sit in vodka a few hours before mixing drink.) Serves 1.

CUCUMBER RED BELL PEPPER H20 COCKTAIL

Adapted from “Vodka Distilled” (Surrey Books, 2013, $22.95)

1-1/2 ounces vodka

3 ounces flavored water (recipe follows)

Fill a tall glass with ice, then vodka. Add flavored water and garnish with several sprigs of cilantro. Serves 1.

Flavored water

2 cups diced cucumber

1 cup sliced red bell pepper

1 teaspoon peppercorns

1 small bunch cilantro

4 cups water (1 liter)

To make flavored water: Combine vegetables in pitcher or jar, add water, cover and refrigerate overnight. Strain. Refrigerate and use as needed.

Variations

Make fruit-flavored waters by infusing water with 1-1/2 cups of mixed berries and a strip of lemon zest; or 2 cups diced very ripe pineapple, 1 teaspoon chopped ginger and 6 sprigs cilantro. Follow instructions as given above.

Nutritional information unavailable.

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