Rouge Tomate in New York creates its own fresh juices from fruits, vegetables and herbs and house-made soft drinks. The Red Tornado, $8, one of the non-alcoholic “cocktails” featured on the restaurant’s drink menu, is made with the juice of beet, tangerine, pineapple, apple and basil.
The Michelin Star-awarded restaurant specializing in using local and seasonal ingredients, which are overseen by an on-staff culinary nutritionist. Rouge Tomate applies its food standards to their drink selection as well. The beverage menu, overseen by wine and beverage director Pascaline Lepeltier, lists cocktails using seasonal and house-made ingredients in drinks. For example, the Apple Sidecar mixes apple/lavender juice and tangerine/clementine juice with Calvados. The “Jasmin,” is made with jasmine-infused gin, apple juice and fresh green jalapeño peppers.
The wine list also features wines that are noted when appropriate as organic or biodynamic.