Celery juice, turmeric, kombucha, and activated charcoal might sound like items from your local health food store or cold-pressed juice stand. But lately, these ingredients are showing up on area menus as part of a national trend toward more health-conscious cocktails. “Baltimore is a little behind on this movement, but you’re starting to see it more and more,” says Gino Kozera, who just opened coffee and beer cafe Amber in Locust Point. “Trying to use as much natural, non-GMO, and fresh fruit as possible is a part of our ethos.”

Amber highlights drinks concocted with locally made Wild Kombucha flavors such as elderberry in the Gin Fizz or grapefruit-ginger that’s mixed with rye in the Port Authority. There’s also the St. Pablo, a rum drink containing honey and cayenne pepper—ingredients usually associated with a cleanse.

Of course, it should be noted that no alcoholic drink is 100 percent good for you. But national brands such as Ketel One’s new all-natural botanical products with cucumber and fresh-squeezed peach are trying to help consumers drink more responsibly by veering away from artificial flavors. Even a recent Crown Royal commercial encourages its viewers to take a “water break” while watching NFL games.

“Fully embracing wellness and finding ways to live a healthier lifestyle is something you’re seeing more of in the industry,” says Ginny Lawhorn, who runs Baltimore Cocktail Week and the bar at Landmark Theatre in Harbor East (which offers a drink made with activated charcoal). “Bartending is no longer a pay-my-rent-while-I-can job. People are now in it as a career and thinking about their own health and longevity.” Lawhorn’s most recent Cocktail Week included an all-day series of wellness workshops—including a yoga flow followed by conversations centered around nutrition—at R. House hosted by bar manager Amie Ward.

That industry passion is translating to consumers. It’s something we’ve seen in older institutions—like Woodberry Kitchen and Wit & Wisdom, which use fresh juices and even have mocktail menus—and new establishments alike. The recently opened Vida Taco Bar in Harbor Point has a carrot juice cocktail, and The Regal Beagle in Canton makes the Between Two Ferns with celery juice and black pepper and Daytime Drama with a turmeric cordial.

“Just as cuisine has gone farm-to-table, cocktail programs have gone garden-to-glass,” Lawhorn says. “Beets were very popular for a while, turmeric is now, charcoal is a mixed bag of opinions. The overall goal is using little to no sugar while still maximizing flavor.”

As with any trend, there is a limit (we’ve come across distilled non-alcoholic spirits, which gave us a moment of pause) and the pendulum is likely to swing back. But for now, we’re really enjoying feeling like a saint while we sin—and the easier hangovers are certainly a plus.

Sure, a stiff bourbon hits the spot during the colder months. But in the summer, it’s all about the slushies, daiquiris, and drinks on the rocks. As temperatures continue to rise, area bars are offering plenty of libations to help survive summer scorchers. From tiki drinks and kombucha cocktails to frozen wine and boozy slushies, there are plenty of pours to choose from. Here are a few options to catch a buzz while keeping cool:

Absinthe Frappe at The Bluebird Cocktail Room
When dreaming up the summer cocktail menu at this literary-themed haven in Hampden, bar manager Ben Poole thought about ways to incorporate classic elements, while also adding some fun summer flair. Thus, his frozen Absinthe Frappe was born. “Absinthe is sweeter than most, but doesn’t take itself too seriously,” Poole says. The simple refresher mixes absinthe with sugar and mint extract, gets mixed in a slushie machine, and arrives garnished with star anise. 3600 Hickory Ave., 667-303-3263. $12.

Bed of Roses at Sandlot

Step up to the shipping containers-turned-makeshift bars at this beachfront hangout in Harbor Point to see rows of slushie machines mixing up frozen drinks behind the counter. Among the most popular sustainable summer cocktails—which are all made with ingredients from local purveyors—is the “Bed of Roses,” Sandlot’s sweet spin on frosé that blends rosé, rosé vermouth, strawberry juice, honey, and watermelon juice. In keeping with the farm-to-table feel, the Instagram-worthy drinks come garnished with fresh herbs and local flowers. 1000 Wills St. $10

Sack Lunch at R. Bar

The team behind R. Bar in Remington is getting nostalgic about summers past with a camp-themed menu that nods to childhood snacks and recognizable pop-culture references. (Think sips inspired by Wet Hot American Summer and ’90s Nickelodeon series Salute Your Shorts.) Highlights include a s’mores-flavored dessert cocktail, the gin-based “Camp Granada,” and the “Sack Lunch”—a mixture of sesame-washed bourbon from R. House neighbor BeBim, Falerna Carménere wine, Shrub District blueberry basil cocktail vinegar, strawberry purée, and a Teddy Graham wrapped in a Fruit Roll-Up sleeping bag. 301 W. 29th St., 443-347-3570. $10

Mars Red Sky at Birroteca
Nothing says summer like watermelon—whether it’s cubed, pureéd, cut into triangles, or liquified into a cocktail. Snag a seat on the outdoor patio at this Clipper Mill spot to sip the “Mars Red Sky,” which combines Wild Kombucha’s Watermelon Hops flavor with aperol, rosé, and a summery watermelon shrub. 1520 Clipper Mill Rd., 443-708-1934.

Carmen Miranda Slushie at Wet City
You know that a bar is serious about frozen drinks when it’s slushie machine has googly eyes and its own Instagram account. At Wet City in Mt. Vernon, the personified blender—more fondly known as “Blinky”—rotates three seasonal frozen drinks, and even throws in a wildcard cocktail every once in a while. This summer, Blinky is blending a watermelon pisco sour slushie, the “Painkillaz” slushie (rum, coconut pureé, pineapple, and orange juice), and the fan-favorite “Carmen Miranda” that fuses Vizcaya & Santa Teresa rums, house orgeat syrup, fresh juiced cantaloupe, lime, and chocolate mint. 223 W. Chase St., 443-873-6699. $9

Oaxacan Colada at The Regal Beagle
In keeping with the vibe at this ’70s-themed hangout in Canton—named after the neighborhood pub in Three’s Company—Ryan Sparks devotes an entire portion of the drink menu to timeless tiki drinks served in vintage vessels from thrift stores. (Some of them are even shipped in from the consignment shop that Sparks’ grandmother works at in Michigan.) “You could come in with friends and all order the same drink, but have them come in different glasses,” Sparks adds. One of his summer picks is the Oaxacan Colada, which combines Ilegal Mezcal joven, green chartreuse, coconut cream, lime, and pineapple juice over crushed ice. 3123 Elliott St., 410-878-6542. $12.

Melon-Peach Frosé at Swim Club Baltimore
Scott Plank’s luxe pool in Canton debuted to the public earlier this summer, equipped with cabanas, beach chairs, Ping Pong tables, corn hole, and, of course, a full food and beverage program. While catching rays, cool down with the bar’s melon-peach frosé—a blend of fresh melon and peach purée, agave nectar, and rosé. 2780 Lighthouse Point., 410-675-8888.

Baltimore Mai Tai at The Island Room
Lyon Distilling and The Baltimore Whiskey Company (BWC) are collaborating to host a monthlong pop-up at Pen & Quill in Station North. Starting on June 29, the restaurant’s event space will transform into The Island Room—a tropical-themed concept featuring food specials, island music, greenery curated by B. Willow, an ongoing limbo competition, and, of course, a menu of tiki drinks that highlight Lyon and BWC spirits. In keeping with the theme, bartender Sam Kessler has created a Baltimore Mai Tai that mixes Lyon’s black rum and curaçao with BWC’s fernet amaro, lime juice, orgeat, and tiki bitters. The pop-up will wrap up with a special Christmas in July celebration on July 22. 1701 N. Charles St., 410-601-3588

CH-CH CHANGES

Bistro Rx: Patterson Park locals have come to love this corner staple, which has been offering al fresco drinks, rotating dinner dishes, and weekend brunch fare since it opened in 2010. Last week, owner Wayne Mahaffey—who also owns Mahaffey’s Pub in Canton—took to Facebook to announce some major changes in the works at his spot on the corner of East Baltimore and South Luzerne streets. For now, the pub’s last night of service will be Friday, February 16. It will be open for weekend brunch until the spring, when new owners are expected to resume regular hours daily. “It’s a transition,” Mahaffey writes. “I am confident that the new owners will bring the same kind of neighborhood revitalization force that it has been my pleasure to provide for you over the last seven years.”  2901 E. Baltimore St., 410-276-0820

The Land of Kush: This vegan mainstay on North Eutaw Street near the University of Maryland Midtown campus has had a lot going on recently. In the midst of headlining initiatives like Vegan Restaurant Week and the month-long Black Restaurant Challenge, husband-and-wife owners Gregory Brown and Naijha Wright-Brown are preparing to open a second location. Slated to debut next fall, the new spot on the corner of Madison and Chester Streets in East Baltimore will be significantly larger than the current digs. The owners are looking forward to becoming ingrained in the community, and serving neighbors their signature non-dairy dishes including lentil burgers, gluten free “chickun” salad, and the weekends-only vegan crab cakes seasoned with Old Bay. 801 N. Chester St.

COMING SOON

Cake by Jason: A grand opening date for Jason Hisley’s new Baltimore County bakeshop is slated for April. Back in October, the former La Cakerie owner and executive chef announced that he would be parting ways with his business partners to start a bakery of his own. “My vision for La Cakerie was to introduce a small, cozy shop where our community could enter in one mood, and leave happier when they entered,” Hisley wrote on Facebook. “As the brand became more recognized by a national audience, it became less recognizable as the vision I had when the journey began.” Though the Timonium shop, Cake by Jason Hisley, will have a new look and feel (fresh signage is already hung at the store in the Padonia Village Shopping Center), its menu will feature the chef’s classic cupcakes, donuts, pastries, coffee, and custom cakes. 47 E. Padonia Road

The Regal Beagle: Three’s Company fans most likely recognize the name of this new Canton cocktail bar, which is expected to open in the former home of Jack’s Bistro in April. According to reports by The Sun, former Jack’s owner Ted Stelzenmuller—who recently closed the restaurant to open new concept Blair’s on Hudson around the corner—will oversee the menu, while veteran bartender Ryan Sparks will head up the beverage program with cocktails inspired by the ’70s and ’80s when Three’s Company aired. Stay tuned for more details. 3123 Elliott St.

OPEN

Modern Market: Columbia diners welcomed this new all-day eatery with open arms earlier this week. The Colorado-based chain offers a menu of light fare, including avocado toast and oatmeal for breakfast, a variety of salads and grain bowls, brick-oven pizzas, and proteins ranging from lemongrass pulled pork to sesame tofu. The lean-and-green concept takes inspiration from renowned food and environmental author Michael Pollan, who advises a plant-fueled diet mixed with healthy fats. 6181 Old Dobbin Lane, Columbia, 443-583-3337

EPICUREAN EVENTS

2/16: Asian Pop-Up at The Corner Pantry
In celebration of the Chinese New Year, chef Neill Howell is offering a one-day-only menu of Asian-inspired eats at this Mt. Washington favorite. (The upcoming Year of the Dog serves as a fitting nod to the The Corner Pantry’s mascot, which just so happens to be the owners’ English Bulldog, Bessie.) Expect special dishes including kimchi pancakes, charcoal-grilled Korean short ribs, soba noodle salad, steamed buns, shrimp toast, Peking duck, and egg custard tartlets. 6080 Falls Road, 667-308-2331

2/18: Stranger Things Brunch & Trivia
If you haven’t binged Stranger Things since the second season dropped on Netflix in the fall, it’s time to brush up on your knowledge of the Upside Down. Jimmy’s Famous Seafood in Dundalk is embracing the sci-fi series by hosting an ’80s-themed trivia brunch this weekend. Dress in your finest vintage get-up to chow down on brunch fare including benedicts and bagels (and possibly Eggos?) while answering questions about Mike, Hopper, Eleven, and the rest of the gang from 2-4 p.m. There will be plenty of prizes for the teams that know Hawkins best. 6526 Holabird Ave., Dundalk, 410-633-4040, 10 a.m.-4 p.m.