CHISPA: A Vegan Fine-Dining Veggie Cocktail Inspired by Legacy and “Sparks” of Creativity

Recipe by Javier Burgos, Veggy Cocktails. Image by Ricardo Mejia Photography. 

Inspiration

The Bloody Mary is the grandfather of Veggy Cocktails, a century-old classic that has bridged the bar and kitchen through its savory, herbaceous, and spice-driven profile. Traditionally made without fruit juices, it relies on tomato, lemon, garlic, horseradish, celery, peppers, olives, and countless variations that have evolved across American bars and restaurants.

Chispa is a modern, vegan fine-dining interpretation of that legacy.

It uses Gourmet Water to refine the palate and evoke the duality of farm and river in a single glass.

The name “Chispa,” meaning sparks, comes from a Coral Gables restaurant where I worked in 2003 under the late Chef Robin Hass. I began clearing tables and barbacking — and it was there that I first witnessed chefs treated like celebrities. That moment ignited a fascination that has fueled my culinary journey for the past 26 years. 

Ingredients

• 2 Red Cherry Tomatoes (freshly juiced, no pulp, no seeds)
  
• 4 ounces Chayote (freshly juiced)
  
• 1 ounce Tomatillo (freshly juiced)
  
• 3 fresh Spinach Leaves
  
• 2 ounces Holistic Origin Vodka
  
• 26.8-ounce glass filled with 5.7 ounces Spring‑water Ice
  
• 3 grams Truffleist Everything Seasoning (or more to taste)
  
• Dash of Truffleist Hot Sauce (optional)
  

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Garnish
Use 4 ounces of chayote fresh juice to create the “head,” mimicking the foam crown of a beer.

Preparation

Mixologist Note: Freeze spring water to create clean, mineral-forward ice cubes. (24 hours before)

Juice Preparation
Using a personal blender:

Tomatillo and Spinach Juice  
Blend tomatillo and spinach with 4 ounces of spring water. Strain.

Cherry Tomato and Spinach Juice  
Blend the cherry tomatoes and spinach with 4 ounces of spring water. Strain.

Chayote Juice  
Blend chayote with 4 ounces of spring water. Strain.

You now have three distinct fresh juices.

Assembly

Fill the glass with spring-water ice. Pour in the tomatillo and cherry tomato juices.

Add The Truffleist Everything Seasoning to taste. Return the chayote juice to the blender and aerate to create a light, silky foam. Gently spoon the chayote foam over the cocktail to form the signature “head.”