Jeff Josenhans | Downtown News Guest Contributor

As we all know, the weather this year has been excellent. The beaches are buzzing, and so is Summer nightlife.

This month I’m proposing you try one of the current beverage trends not only making roots in Downtown San Diego, but all over the country.

Cocktails with vegetables are not only visually appealing, but also add a flavorful vitamin-kick to your beverage, as well.  And no, I am not talking about Bloody Marys here!

Places like Searsucker with their signature Peter Rabbit cocktail, or establishments like JSix and the US Grant, which both have their own rooftop gardens for cocktail use, have long understood the value of “going the veggie route” when conceptualizing cocktails, without going back to the classic Bloody Mary.

So either try one of these cocktails off the beaten path, or pick your favorite veggie from the produce section in your nearest grocery store and make a drink at home for your party guests.

Water-heavy veggies such as cucumbers, celery, bell peppers, and tomatoes are great for muddling in cocktails, while other denser veggies are great for infusions or purees, such as beets and carrots.

Keep in mind a dash of lemon and sugar, add your favorite spirit, and enjoy on a hot Summer afternoon!

Another item on the agenda for this month’s column is to introduce a minor change in format for the coming months. For the remainder of the year, we will be inviting guest mixologists from around the city to contribute from all angles of the Downtown bar scene, from lounges, dives, clubs, and hotel bars.

Keep an eye out for more exciting news!

In just three years, level 2 CMS Sommelier and Master Mixologist  Jeff Josenhans has changed the dynamic in The Grant Grill Downtown from a classic institution to an exciting lounge and elegant restaurant. Taking the kitchen’s “Farm to Table” philosophy to the bar, he has developed a seasonal cocktail program based largely on the hotel’s rooftop garden. He can be reached at [email protected].