Veganism is alive and well with a flourishing number of plant-based dining options around Australia. But what about plant-based drinks? Vegan beverages are the next big thing, or so says Ovolo Hotel’s new restaurant Alibi who have introduced an impressively innovative range of plant-based drinks.

US chef, restaurateur and well-known plant-based pioneer Matthew Kenney is behind the venue. It is his first Australian eatery, and marks a new direction for the Ovolo Hotel in which it sits. “We have listened to the market and know that healthy eating is a priority, so we made the decision to partner with Matthew to develop a new plant-based concept not yet seen in an Australian hotel restaurant,” says Ovolo Hotels’ Founder & CEO Girish Jhunjhnuwala.

This 100 percent plant-based approach not only applies to the venue’s food, but to its drinks list. The range of tipples is largely vegetable-focused, with many also combining bar nous, molecular techniques, cooking and pastry.

A prime example is The Enchanted Forest. The cocktail took bar manager David Green eight months of research and mixing to perfect. It’s a rather Heston Blumenthal-style drink that uses fresh Portobello mushroom to make an infusion partnered with a foam made from green apples.

You may prefer the Trippy Flip, a tipple that changes colour thanks to the incorporation of citric acid. Or the Beetroot Beatbox, a rum-based drink that mingles chocolate with freeze-dried beetroot and walnut oil.

Whatever your preference, there’s a plant-based cocktail for any and every tastebud. And the fact that you can now drink your vegetables? We’ll cheers to that.