Starting September 5, Dirt Candy no longer offers an à la carte menu at dinner. Guests can choose from one of the two options below:
The Vegetable Patch ($59, tip included) - approximately five courses, this menu is made up of some of our tried and true greatest hits. (wine pairing with this menu is $45)
The Vegetable Garden ($88, tip included) - approximately nine to ten courses, this menu changes based on the seasons, what our purveyors brought that week, and our chef's mood. Recommended for those who want a vegetable party at their table. (wine pairing with this menu is $65)
Brunch will still be à la carte and we've added some of our most popular dinner items to the brunch menu. We'll also be serving a limited dinner menu at our bar every night.
We've included information about some of our past and present dishes on the rest of this page to help you waste time at work.
snacks & sides
BASICALLY IT'S CRACK IN BROCCOLI FORM
SERVED WITH MAPLE BUTTER
salt-roasted beets with thai green curry
Shanghai Shoots with Fermented Black Beans and Crème Fraîche
Whatever our forager brought us today
A pickle plate of whatever we have that week
PORTOBELLO MOUSSE WITH SAUTEED ASIAN PEARS, CHERRIES AND TRUFFLE TOAST
KALE MATZOH BALL SOUP WITH POACHED EGG AND OKRA
tomato Cake with smoked feta
RAW AND PICKLED FENNEL WITH CARAMELIZED YOGURT ON A CARTA DI MUSICA
GRILLED AND SMOKED BROCCOLI DOGS WITH BROCCOLI KRAUT AND MUSTARD BARBECUE SAUCE
Carrot Sliders on Carrot Buns
chilis, haricot coco, bell peppers, sichuan tempura king oyster mushrooms
Pumpkin Pad Thai
smoked bloody mary + grilled carrot juice + mezcal
traditional bloody mary + vodka + green tomato juice
yellow pepper mimosa / or cucumber mimosa / or beet mimosa
with mint cilantro radish filling & whipped goat cheese
waffle with two fried eggs, a layer of melted cheddar & roasted tomatoes
green tortilla, salsa verde, queso fresco & two tempura poached eggs
with squash blossom butter
corn cob jelly, corn butter & bourbon maple syrup
carrot marmalade & labneh
prosecco spritzer + cilantro + cucumber
spicy stir-fried broccoli sandwich,grilled pea leaves, with sesame mint & romaine
crispy tofu sandwich with avocado & kimchi
smoked beet sandwich with dill pesto & horseradish
BASICALLY IT'S CRACK IN BROCCOLI FORM
BRUSSELS SPROUTS ON A SIZZLING STONE WITH LETTUCE WRAPPERS AND ACCOMPANIMENTS
artichoke infused gin + cynar
gin or vodka + pickled radish
cucumber + mint + rum
tequila + carrot juice
popcorn infused bourbon
tequila + pineapple + fennel
celery + pimm's
peas + gin
shot of chilled vodka + shot of pickled beet juice
NV Crémant du Jura, Bénédicte & Stéphane Tissot, Jura, France$76 bottle / $19 glass
Raw and rustic wine that crackles with life force from this husband-and-wife biodynamic vineyard.
NV Champagne Tarlant Brut Nature ‘Zero,’ Vallée de la Marne, Champagne, France$105 bottle / $26 glass
Mélanie Tarlant, a 12th-generation vigneronne, delivers an elegant, exceptionally crisp champagne.
2015 Filipa Pato ‘3B,’ Rosé, Beiras, Portugal$48 bottle / $12 glass
Filipa Pato’s party in a bottle combines a thick, burly red, with a soft, fruity white to form a perfectly pink potion.
Cidrerie du Vulcain Trois Pepins$52 bottle / $13 glass
The hippest drink in Paris right now is also the number one cider in Switzerland. Made from apples, pears, and quince, the pear adds a cooling blast to the cider. It's unpasteurized, naturally fermented and totally delicious.
2012 Marie Courtin ‘Efflorescence’ Extra Brut, Polisot, Côte des Bars, Champagne, France$140 bottle
Dominique Moreau’s estate delivers a champagne that is so alive and organic that every lush, opulent glass tastes different.
2014 Riesling, Teutonic Wine Company ‘Medici Vineyard’, Chehalem Mountains, Oregon$56 bottle
A dry Riesling driven by minerality. Winemakers Olga and Barnaby Tuttle learned from their German mentors how to make American wines with old-world charm.
2014 Chardonnay, Bénédicte & Stéphane Tissot ‘Sursis,’ Côtes du Jura, France$58 bottle
Ancient Chardonnay vines planted on Savagnin’s turf turn out this razor-sharp, Alpine-herbed expression of the ubiquitous grape.
2016 Falanghina, Bellus ‘Caldera,’ Campania, Italy$48 bottle
New York sommelier Jordan Salcito makes this bright, salty wine from volcanic soil, yielding what we call “volcano juice.”
2014 Aligoté, Claire Naudin ‘Le Clous 34,’ Burgundy, France$68 bottle
Hand-harvested and unfiltered. Green apple & citrus meets red apples and blackcurrant, driven by salt and wet stone.
2016 Muscat of Spina, Rhous Estate, Crete, Greece$50 bottle
Maria Tamiolaki’s family estate rescued the Muscat of Spina grape from extinction. Flowers jump out of the glass — honeysuckle, elder ower—buoyed by ripe, white, eshy fruit.
2016 Chardonnay, Domaine Oudin, Chablis, France$17 glass / $68 bottle
From the family domaine near the village of Chichée, the Oudin sisters deliver a classic, elegant Chablis.
2016 Sideritis, Parparoussis ‘Gift of Dionysos,’ Peloponnese, Greece$15 glass / $60 bottle
Sisters Erifili and Dimitra Parparoussis champion Greece’s native grapes, like the rare Sideritis, with its tough pink skin. It delivers a taste of ocean breezes, citrus and white almond.
2015 Sauvignon Blanc, Noëlla Morantin ‘Chez Charles’ Vieilles Vignes, Touraine, Loire Valley, France$16 glass / $64 bottle
Noella Morantin is an instinctive, rebellious winemaker who makes her wines the way she wants, labels be damned. This oak-fermented Sauvignon is rich & full-fruited, but kicks up that Loire Valley chalk a notch.
2015 Grüner Veltliner, Müller-Grossman, Kremstal, Austria$13 glass / $52 bottle
Mother-daughter team Helma and Marlies have crafted a fresh, green Grüner with a crisp, mineral finish.
2015 Chenin Blanc, Domaine du Closel ‘Jalousie,’ Savennières, Loire Valley, France$60 bottle
Domaine du Closel has been run by women for generations & they leave their wines almost untouched during a long fermentation to develop their own personalities, giving this Chenin a lushness that balances Savennieres’ signature acidity.
2016 Assyrtiko, Venetsanos, Santorini, Greece$72
This generations-old estate is revived by Ioanna Vamvakouri with a classic, clean Assyrtiko—brine, citrus, and white spice.
2015 Chardonnay, Donkey & Goat ‘Linda Vista,’ Napa Valley, California$86
Subtle & understated are not the first words you associate with Napa Chardonnay, but Tracey & Jared Brandt are making beautiful bottles of this mineral-driven terroir that taste like pure gold.
2012 Chardonnay, Domaine Leroy, Burgundy, France$120
The holy grail — a biodynamic Chardonnay from Madame Lalou Bize-Leroy, who treats her vines like family & infuses her wines with soul.
2015 Loin de l’oeil / Ondenc, Causse Marines ‘Les Greilles,’ Gaillac, France$46 bottle
Virginie Maignien bucks convention to make wine from vines dating back to before World War II, using indigenous Sud Ouest grapes.
2015 Field Blend, Maria & Sepp Muster ‘Opok,’ Styria, Austria$68 bottle
Maria and Sepp Muster love orange wines. Opok is fermented in clay pots, creating this densely textured blend of Welschriesling, Sauvignon Blanc, Gelber Muskateller & Morillon grapes.
2015 Côt, Agnès et René Mosse ‘Chico,’ Touraine, Loire Valley, France$48 bottle
Agnes & Rene worked together at a wine bar in Tours before they realized what they really wanted to do was make wine, not pour it. ‘Chico’ is their first go at a 100% Côt (aka Malbec).
2015 Gamay, Nathalie Banes ‘La Saoulée,’ Beaujolais, France$62 per bottle
This is Nathalie’s debut wine, and lovely, pure expression of Beaujolais. Bright fruit, elegant aromatics, and freshness.
2016 Cabernet Franc, Inconnu, Carneros, California$50 bottle
Another wine from the unpretentious Laura Brennan Bissell, this organically-grown Cab Franc is focused on fruit, flowers, and fun. Violets and black currants jump out of the glass.
2016 Poulsard, Bénédicte et Stéphane Tissot ‘Vieilles Vignes,’ Arbois, Jura, France$64 bottle
This Poulsard is wild in every sense—unfiltered, untamed, smelling of brambly mountain fruit and wild herbs.
2014 Nebbiolo, Abbona ‘Bricco Barone,’ Alba, Piedmont, Italy$16 glass / $64 bottle
All the tar and roses your heart desires, from this humble family estate in the Piedmont’s storied hills.
2013 Gamay, Domaine Labruyère ‘Champ de Cour,’ Moulin-À-Vent, Beaujolais, France$14 glass / $56 bottle
Nadine Gublin is at the helm of this domaine — one of the oldest in Moulin-À-Vent. This ain’t your grandma’s Beaujolais, instead it's deep, with an elegant fruit flavor that dominates, while never losing its vibrant heart.
2015 Grenache, A Tribute to Grace, Santa Barbara, California$18 glass / $72 bottle
Angela Osborne makes single-vineyard, single-variety wines with a passionate, single-minded focus. Her Grenache is lighter than air, full of dried herbs and wild flowers.
2015 Nerello Mascalese Blend, Romeo de Castello, Etna, Sicily$52 bottle
Mother-daughter winemaking team, Rosanna & Chiara Romeo, harness Mt. Etna’s volcanic power to make a wine that coats your tongue with ripe red berries and smoke.
2016 Montepulciano, Rabasco ‘Cancelli,’ Abruzzo, Italy$70 bottle
Iole Rabasco puts this undervalued region on the map with a juicy Montepulciano bursting with red fruit & grounded by rich earthiness.
2015 Pinot Noir, Bow & Arrow ‘Hughes Hollow Vineyard,’ Willamette Valley, Oregon$84 bottle
Old World vibes via New World fruit, crafted by Dana & Scott Frank. This silky Pinot Noir from Oregon tastes like it came out of the Loire Valley.
2011 Cabernet Franc, Olga Ra ault ‘Les Picasses,’ Chinon, Loire Valley, France$64
Legendary winemaker Olga Raffault’s legacy lives on in her granddaughter, Sylvie, who delivers traditional, handcrafted wines that are rustic, mineral, & earthy, and also softened by a 6 year aging process.
2015 Pinot Noir, Chandon de Briailles 1er Cru ‘Les Vergelesses,’ Pernand-Vergelesses, Burgundy$130 bottle
Claude de Nicolay picked up where her mother, Nadine, left off, converting their vineyards to biodynamic farming techniques and delivering true Burgundian masterpieces.
2015 Sangiovese, Sanguineto, Montepulciano, Tuscany, Italy$62
Outrageously complex & damn delicious. Dora Forsoni’s Montepulciano is pure terroir—deep, plummy fruit, warm spice, and a rustic, herbal edge.
2016 Rossese, Danila Pisano, Dolceacqua Vigneto Savoia, Liguria, Italy$64 bottle
This hearty wine is all crushed red fruit, dried herbs, & fresh cracked black pepper, from old vines of the rare rossese grape.
2014 Cabernet Sauvignon / Syrah, Domaine de Trévallon, Alpilles, Southwest France$120
The Durrbach family has been making this unconventional blend for decades. Now, husband-and-wife team, Eloi and Floriane, create a wine with the spirit of Bordeaux and the garrigue of Provençe.
2005 Tempranillo, Lopez de Heredia ‘Viña Tondonia’ Rioja Reserva, Rioja Alta, Spain$98 bottle
Lopez de Heredia has been family-run for over a century and is now in the hands of Maria Lopez, whose Rioja tastes like warm spice, roasted figs and the forest in the fall.
2015 Nero d’Avola, Martha Stoumen Benson Ranch, Mendocino County, California$68 bottle
Sicily’s dark horse gets a reboot in this young-vined, dry-farmed beauty from young gun Martha Stoumen. Light on its feet, its soul is intact.
2015 Syrah Blend, Elodie Balme, Rasteau, Côtes du Rhône Villages, France$52 bottle
Elodie Balme took over her father’s vineyards in 2006, converting them to organic practices. This blend is vibrant and intense, with a black velvet texture, dark fruit and spice.
2015 Saperavi, Standing Stone Vineyards, Finger Lakes$60 bottle
Marti Macinski turns Saperavi grapes (barely known outside the Republic of Georgia) into a hearty wine with bold tannins, and heady fruit—without sacrifcing finesse.
Jalapeño Hush Puppies
The ultimate fusion of Canadian and Southern cuisine. Maple butter from Canada meets hush puppies from down South and the result is a dish that's been on the Dirt Candy menu since 2008.
Why have fries when you can have these instead? Salt-roasted beets fried in a corn-meal batter and served with our Thai green curry sauce that tastes like Thailand's version of ranch dressing, it's snack food elevated to the level of a street drug: totally addictive.
Our Shanghai Shoots are loosely based on bagna cauda with a Chinatown twist. Bagna cauda is a warm, salty Italian dip made with anchovies that’s served in cold weather (especially at Christmas and New Year’s). This version uses preserved black beans because they’re delicious and we’re in Chinatown. They're served on Shanghai shoots, which are a bit like baby bok choi, and come with housemade creme fraiche.
Each week our forager heads out into the fields, woods, and mountains in New Jersey and New York and finds the freshest and most unusual wild plants, roots, berries, and mushrooms in the region. Then she shows up at Dirt Candy with it all in a box and we turn it into one of the most unusual salads you'll ever have, full of surprising flavors like sea rocket, lambsquarters, lemon balm, anise hyssop, and clammy goosefoot.
I never wanted to embrace the pickle plate, but these were too much fun to pass up. Meet Dirt Candy's Whatever Pickles, a new addition to our menu which is whatever we find pickling in the walk-in that week. Sometimes they're crosnes (aka Chinese artichoke, or tiny tubers), like you see in the photo. Sometimes they're Jerusalem artichokes. But they're always a crunchy and delicious plate full of mystery!
A slightly fancier version of the dish that became the signature dish at the original Dirt Candy. I really wanted to find a way to make vegetables taste as rich and unctuous as possible, and the much-maligned, out-of-fashion portobello mushroom turned out to be the perfect vehicle for this smooth cascade of rich flavors. We do terrible things to portobellos to turn them into mousse - they get tortured for days - but at the end it's worth it. Instead of serving the dish with compote, at the new Dirt Candy we serve it with cherries and Asian pears, and tiny rounds of truffle toast. And, instead of a being a cube, the mousse comes in spheres because life's too short to stick with just one shape.
Here's some more information about the dish from when I first put it on the menu at the original Dirt Candy space.
Kale matzoh balls served in kale galangal broth with stir-fried shisito peppers and red amaranth. Topped with pickled okra seeds, micro cilantro, and a poached egg. Matzoh ball soup is supposed to be comforting, and there's nothing more comforting to me than a poached egg slowly dissolving into a warm, rich, spicy soup.
Straight out of Japan, it's zucchini takoyaki, with dehydrated zucchini flakes, and raw zucchini curls.
TomatoLongtime Dirt Candy customers know that when Tomato shows back up on the menu, summer is here! A savory cake made with tomatoes, topped with sliced cherry tomatoes, and tomato pearls, and with a layer of smoked feta cheese, the entire thing is wrapped in a piece of dried Tomato leather we make ourselves. It comes with a yellow cherry tomato salad and a few bright green drops of fresh summer herb puree.
Raw, pickled, and caramelized fennel sliced thin and served on a carta di muscia (which is just a fancy Italian way of saying "cracker"), on top of a layer of caramelized yogurt with grilled and compressed white and black beans, and drizzled with fennel frond oil. This is a delivery system for the true taste of fennel, but even people who think they hate fennel find themselves loving this dish. Sometimes a vegetable has just been cooked badly for so many years that it takes me a while to figure out how to bring out its best flavor, and then I have to convince the people who've been burned to give it another chance.
Just in time for winter, it's a warm, soothing bowl of spinach spaetzle. We make our spaetzle out of spinach puree, and it's hiding under those sesame seeds, along with a silky shiso broth and some dried Alex cheese.
One of the most complicated dishes we make, first we trim broccoli stalks, then smoke them, grill them, and sautee them in broccoli oil. They're served on homemade Japanese milk bread buns, along with some broccoli puree, housemade broccoli kraut, and Carolina mustard-based barbecue sauce. They come with dehydrated salt and vinegar broccoli rabe chips.
The only burger you'll ever need, these are my carrot sliders on all-carrot steamed buns with a special sauce. They come with a carrot ribbon salad featuring pickled chilis, fermented bamboo shoots, julienned ginger, and sesame lemon dressing.
Mexican cooking is incredibly complex and layered and this is our take on an aquachile, a broth with a lot of depth, that we use to cook haricot coco beans, which are the tiniest white beans I could find. It's served with doughnut cut fresh pepper rings, and king oyster mushrooms that are battered with Sichuan peppers and tempura, and cucumbers and avocado. There's a pepper cress salad, too, in order to let you taste every different combination of peppers — black peppers, red peppers, yellow peppers, Sichuan peppers, orange peppers, pepper cress, guajillo peppers, ancho peppers — without blowing out your taste buds with heat.
Sweet and spicy pad thai with noodles made from butternut squash, garnished with fermented squash, pumpkin dumplings, tiny lotus roots, and finger limes. Served inside a banana blossom because why not?
Cabbage Hot Pot
For two or more people, this is our version of Chinese hot pot. A kettle of smoked cabbage broth is served warm at the table, alongside a selection of sauces and accompaniments so you can create your own soup, however you want it.
It comes with ramen noodles made of cabbage and kale, lotus root, ginger kimchi and spicy watermelon radish kimchi, pickled ginger, raw radishes, fresh cilantro and mint, sesame fu, grilled cabbage, sesame braised cabbage, homemade chili oil, black vinegar, and soy sauce.
You'll never trash talk cabbage again after tasting how good it is in this hot pot.
Brussels Sprout Tacos
Brussels sprouts tossed in Mexican
bistek sauce and served on a sizzling stone with iceberg lettuce wrappers and accompaniments so that diners can make their own tiny bites that are one part Chinese sung choi bao and one part strange Mexican tacos.
The accompaniments are usually: smoked avocado, pickled red onion, cotija cheese, radishes, crispy brussels sprout leaves, tortilla strips, pickled jalapenos, salsa verde, and crema.
artichoke infused gin + cynar + cocchi americano = an Italian, pre-dinner cocktail that wakes you up and tastes like Venice in the Spring.
We tried to develop some sort of amazing vegetable-based version of the martini for way too long. Finally, in despair, my bar manager dropped a slice of pickled radish we made for another dish into a big glass of cold gin. It instantly turned pink and suffused the gin with a salty, savory, peppery flavor. Now it's on the menu, and it tastes like a classic cocktail that has existed forever and always, not like some ungodly infusion fabricated in Frankenstein's lab. One of Dirt Candy's greatest moments.
cucumber + rum + mint = a classic mojito that is suddenly even more refreshing thanks to the addition of freshly-squeezed cucumber juice
tequila, freshly-squeezed carrot juice, ginger, mezcal
This cocktail will protect you from winter colds! Maybe? Either way, it'll get you tipsy, which is even better.
Popcorn Old Fashioned
popcorn infused bourbon + orange bitters
pineapple, tequila, fennel, pernod
Celery Pimm's Cup
fresh celery shrub, rhubarb bitters
sugar snap peas, gin, yellow chartreuse, orange bitters
For years, this has been our after-work drink of choice while cleaning the kitchen. Now you, too, can taste the late night magic.
Celery Cheesecake Roll
CELERIAC ICE CREAM
Carrot Meringue Pie
Candied Carrot Chips, Sour Cream Ice Cream
Onion Chocolate Tart
Smoked Almond Ice Cream
Popcorn Ice Cream
Cucumber Semifreddo Pie
a cucumber semifreddo pie with blueberries, labneh, and cucamelons
Not just an omelette, this is six to eight layers of egg excitement alternating with layers of whipped sundried tomato goat cheese, eggplant, and preserved lemon. It comes with either a side salad or potatoes, and can we just take a moment to consider Dirt Candy's potatoes? These are not those soggy, watery, weak potatoes that pass as hash browns at
other brunches. Our potatoes go through a 48-hour, top secret process so
that what arrives at your table is a crispy, crunchy, starchy shell concealing a
soft, white, steaming interior.
The most intense breakfast item that can be legally served in New York City, this is our version of the best dish served at the late, lamented Royal Canadian Pancake House, and it is a warning shot fired over the bow of America that Canada is coming, and it will rule breakfast.
Green Huevos & No Ham
Two tempura poached eggs (crispy on the outside, soft and runny on the inside), served on top of our homemade green tortillas, an slathered in our salsa verde.
A plateful of Zucchini Pancakes topped with Squash Blossom Butter and served with Maple Syrup.
Corn French Toast
It looks like ordinary French Toast, but this is Corn French Toast, served with tangy Corn Cob Jelly and Bourbon Maple Syrup, just to help you take the edge off.
Granola bowls are one of those dishes that you want to like, but it's so boring at most brunch places that you want to shoot yourself. Not here. We promise. Straight out of the Dirt Candy kitchen lab comes sweet and crunchy carrot granola, topped with a dollop of slightly salty, slightly sour, smooth and creamy labneh, topped with our fresh carrot marmalade.
One of our most popular cocktails, back at brunch by popular demand! We take freshly squeezed cilantro juice, mix it with fresh cucumber juice, and add a whole lot of prosecco for a drink that feels like a refreshing summer breeze while you lounge by the pool
Spicy and soothing, hot and cool, soft and crunchy, The Greens is a complicated sandwich and no one can understand it but your mouth. Spicy Stir-Fried Broccoli served with smoky Grilled Pea Leaves, Sesame, Mint, and then some crunchy, refreshing Romaine Lettuce between two slabs of bread...saying it's a Broccoli Sandwich is like saying that the Sistine Chapel has a nice paint job.
Our homage to the tofu sandwich that vegetarian kitchens around the world slap out in five seconds flat, this is our riff on what should be a classic sandwich. Tofu is breaded and fried, the bread is piled high with our homemade cabbage kimchi, and then we serve it with rich and smooth slices of avocado.
As a kid, I loved pastrami sandwiches, and this is my attempt to recapture that sharp and spicy and smoky flavor. Thin-sliced Beets, smoked and served with Dill Pesto and Horseradish on grilled bread, it's not supposed to taste like pastrami (only pastrami can taste like pastrami, duh) but it's supposed to conjure up that same feeling of eating a dripping, juicy, savory sandwich that puts your taste buds into overdrive.
Korean Fried Broccoli
Broccoli is breaded with panko, deep fried, tossed in gochujang sauce, sesame seeds, and garlic dressing. Then it's served hot enough to melt your face. Available for brunch starting 9/5.
Brussels Sprout Tacos
Brussels sprouts tossed in Mexican bistek sauce and served on a sizzling stone with iceberg lettuce wrappers and accompaniments so that diners can make their own tiny bites, these are one part Chinese sung choi bao and one part strange Mexican tacos.
The accompaniments are usually: smoked avocado, pickled red onion, cotija cheese, radishes, crispy brussels sprout leaves, tortilla strips, pickled jalapenos, salsa verde, and crema.
This array of sweet and delicious baked goods have been designed to drive you insane. Who knew that onions went perfectly with chocolate? Or that beets made delectable coffee cake? Or that fennel sticky buns could be so addictive? Baked in-house, this dish is designed to smack you right across your piehole.
Red Pepper Fritters
Baked in the Dirt Candy ovens, these tiny tornadoes of taste are like the apple fritters served in doughnut shots across Los Angeles, only cuter, filled with red pepper jam, and not in LA.
The King of Biscuits, we bake them every morning until they're hot and flaky. Served with jam made of yellow peppers and a pumpkin butter that is so addictive it's already being sold on the street in $5 vials.
A Bloody Mary as rich and red as Carrie White on prom night, made with fresh juice squeezed from grilled carrots and freshly smoked tomatoes and Mezcal, so the final result is smoky and sweet and full of rage.
It's a Bloody Mary made with the freshly squeezed juice of green tomatoes and with lots of vodka so it's sour and sharp and tangy, like that jealous feeling all other brunches have about Dirt Candy’s brunch.
Mimosas disappoint you because they are made of fake orange juice and cloyingly sweet. But not here! Made with freshly juiced vegetables, our Mimosa Madness program offers a changing line-up of mimosas. You can have a mimosa made with carrot that have been reduced to their juicy, tongue-tingling essence. Cool and soothing cucumber mimosas made with cucumber juice. Or earthy beet mimosas made with beet juice.