You've Never Seen Gin and Juice Like This Before

The first rule of drinking is to stay hydrated, and this refreshing gin cocktail does all that and more while also looking stunning in a glass. I was recently chatting with Hendrick's gin, a sponsor of the Los Angeles Food & Wine Festival, about the cocktails they'll be slinging at the event, and they shared with me the Night of the Iguana, a green juice-based cocktail riffing off of spa water. I couldn't help but fall in love with the idea, so I headed into the kitchen to whip some up.

POPSUGAR Photography | Nicole Iizuka

Now the cocktail starts with a happy pour of Hendrick's, one of my favorite takes on gin as they add both Bulgarian rose and cucumber to its aromatic mix. It really is quite refreshing and bright, a perfect accompaniment to this cocktail. Next up, some Ancho Reyes Verde, which is actually a very unique spirit. For anyone who grew up loving Southwest flavors (i.e. roasted green hatch chilies), this is the liquor for you. It's a subtly spiced, smokey, and funky addition that I think works really well with these flavors.

Next come the juices: salty celery, refreshing cucumber, and sour lemon. Add to that a little simple syrup for some sweetness and a pinch of salt, and your taste buds will be greeted with what honestly tastes like a spa. Imagine waking up after a long massage to find cucumber petals over your eyes and a melodic harpsichord playing in the distance. It's all the flavors of relaxation rolled into one, and I for sure am going to be drinking these all year-long.

If you're looking to try this sooner rather than later, Hendrick's will be making these at the Los Angeles Food & Wine Festival from Aug. 24 to 27.

Night of the Iguana

Cook Time10 Minutes
Yield1 cocktail

From Mark Stoddard, Hendrick's Ambassador


    • Ice
    • 2 ounces Hendrick's gin
    • 1/4 ounce Ancho Reyes Verde
    • 3/4 ounce fresh celery juice
    • 1/3 ounce fresh cucumber juice
    • 3/4 ounce fresh lemon juice
    • 3/4 ounce simple syrup
    • Pinch Himalayan sea salt
    • Salt dusted English cucumber wheel to garnish


    1. Into an ice-filled shaker, add gin, ancho reyes verde, celery juice, cucumber juice, lemon juice, simple syrup, and just a dash of sea salt. Shake vigorously until chilled.

    2. Strain over an ice-filled glass, and garnish with a cucumber wheel dusted in sea salt.