This New Asparagus Drink Will Astonish You with Its Delicate, Earthy Taste

The first time I blended asparagus into a drink, I braced myself for something loud and aggressively “green.” What I got was the opposite: soft, earthy, a touch sweet, and genuinely refreshing. It’s the kind of spring cocktail that sounds odd on paper, then wins people over after one curious sip.

Ingredients

⏱️

Prep20 min

🍳

Cook45 min

⚡

Total65 min

🔥

Calories450 kcal

👥

Servings4 people

Ingredients

−4+

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fresh asparagus (about 12 thin spears), trimmed8 oz

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water1 cup

/2 cup granulated sugar1

fresh lemon juice (about 1 lemon)2 tbsp

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vodka6 oz

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dry vermouth2 oz

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chilled club soda (or sparkling water), to top8 oz

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Ice

Pinch of kosher salt

For garnish: 4 asparagus tips (blanched) and/or lemon twists

Preparation

1. Blanch the asparagus. Bring a medium pot of salted water to a boil. Add the asparagus and cook for 2, 3 minutes, just until it turns bright green and tender. Pull out 4 tips for garnish, then drain the rest and rinse under cold water to stop the cooking.
2. Make the asparagus syrup. In a small saucepan, combine the water and sugar. Bring it to a gentle simmer, stirring until the sugar dissolves. Add the blanched asparagus (not the reserved tips) and let it simmer for 10 minutes.
3. Infuse, then strain. Turn off the heat and let everything steep for 20 minutes so the flavor settles in. Blend until smooth, then strain through a fine-mesh sieve into a jar, pressing gently. Chill until cold, at least 20 minutes.
4. Mix the cocktails. Fill a cocktail shaker with ice. Add the asparagus syrup, lemon juice, vodka, vermouth, and a tiny pinch of salt. Shake hard for 10, 12 seconds.
5. Serve. Strain into 4 ice-filled Collins glasses (or coupe glasses if you prefer it up). Top each with a splash of club soda. Finish with a blanched asparagus tip and/or a lemon twist.

My tips

Go thin and fresh. Skinny spring asparagus tastes cleaner and makes a smoother syrup. If your spears are thicker, peel the lower halves so the syrup doesn’t pick up a fibrous bite.

Salt is your secret weapon. A small pinch makes the asparagus taste fuller and helps the lemon pop. Add it in the shaker rather than the syrup, so you can adjust it to taste.

Chill everything. Cold syrup and cold soda keep the drink crisp and help it stay bright instead of watering down too quickly. If you have a minute, chilling the glasses doesn’t hurt either.

Variations

Gin & asparagus spritz: Swap vodka for gin and leave out the vermouth. Top with extra soda, then garnish with a ribbon of asparagus shaved with a vegetable peeler.

Spicy spring snap: Muddle 1, 2 thin jalapeño slices in the shaker before adding ice. Strain well, then garnish with a lemon wheel for a little heat that plays nicely with the earthy notes.

No-proof asparagus fizz: Replace the vodka and vermouth with 3 oz chilled tonic water, plus more club soda to top. Add an extra 1 tbsp lemon juice and serve over plenty of ice.