Craft cocktails starring beets, carrots, tomatoes and more have officially made their way onto the happy hour menu. No matter the reasoning, the only way a vegetable belongs in a cocktail is if it’s delicious. “The tomato has definitely been the most on-trend veggie for cocktails,” said Veronica Riffo, front-of-house manager and bartender at The Gin Joint in Charleston. “It’s sweet and packs great umami flavors that tend to pair well with gin, tequila, mezcal and vodka.”Also popular? The In Fine Fettle cocktail tastes like a zippy wellness shot with a shot of gin — in the best possible way.