While Cashew is well known as a destination for plant-based vegan cuisine, the restaurant is also beginning to build a stellar reputation for its beverages — with and without alcohol. Co-owners Bailey Cole and Kristiana Mallo plan to open a separate bar, Broads Lounge, next to the Dwell Hotel in late fall, but in the meantime, you can find their cocktails and mocktails at their River Street restaurant. Or try out this recipe for their Passionfruit Mule Mocktail at home.
Crisp and refreshing, the drink has a balanced flavor that's not overly sweet, Cole says.
"We wanted to make a mocktail that had a lot of depth and complex flavor and didn't just taste of one thing," she says. "It's perfect for when you want an interesting, 'fancy' drink but aren't interested in having a traditional cocktail with alcohol."
Pair it with Cashew's jackfruit barbecue nachos or vegan chorizo burrito.
What you need:
1 slice cucumber
1 ½ ounces passionfruit puree
¼ ounce ginger juice
½ ounce lime juice
½ ounce agave
What you do:
1. Muddle cucumber in a glass.
2. Add passionfruit puree, ginger juice, lime juice and agave.
3. Fill with ice.
4. Stir and garnish with mint.