Photo courtesy of Jrink’s Facebook page.

By DCist Contributor Travis Mitchell

Drink of the week: Cold-pressed juice.

Where: Jrink, Purée Juice Bar, Khepra’s Raw Food Juice Bar

January is typically a time to scale back after a holiday season full of plentiful confections, free-flowing booze, and indulgent feasts. Cold-pressed juice is one especially popular option among those trying to start off a healthier new year. The nutrition benefits may be debated, as Young & Hungry recently discussed, but the craze in Washington is not.

The term cold-pressed refers to the juicing process, which keeps ingredients cold from start to finish. Avoiding the addition of heat means that cold-pressed juice preserves more nutrients and taste.

You can recalibrate your diet with a juice for any situation, from a multi-day cleanse to a daily hydration or energy boost. If sipping a liquid mix of fruit and vegetables in the middle of winter is your jam, there are plenty of local spots ready to hook you up—for a hefty price.

Servings of cold-pressed juice are expensive and cost more than a pint of craft beer. At Jrink (1323 Connecticut Avenue NW or 1410 14th Street NW), a six-pack sells for $52, and a three-day “reboot” goes for $155. Flavors range from the appealing-sounding “Clean Me Up 2,” a blend of apple, lemon, ginger, and turmeric, to a dark green mixture of chlorophyll and water dubbed “Freshen Me Up.” Individual juices at Khepra’s Raw Food Juice Bar (1410 14th Street 402 H St NE) are $9, and the 14-day “Zen Haven” package is $475. For a less-intense route, consider stopping by your nearest Whole Foods and grabbing a bottle to go for breakfast or lunch. If you’re looking to make a habit out of it, you can also purchase a cold-press juicer for home-use.

Small Bites

Bourbon and brats at Roofers Union
Ditch those New Year’s resolutions and head to Roofers Union (2446 18th Street NW) on January 13 for a four-course meal paired with a variety of bourbon cocktails. Dishes on the $65 Knob Creek Whiskey Dinner menu include lamb ribs and bourbon-glazed beef brisket. Drink selections range from single batch bourbons and ryes to a barrel-aged beer.

Make your own pasta
Whether you want to impress a date or just love pasta, Urbana (2121 P Street NW) wants to help. Chef Ethan McKee is holding a demonstration of techniques to make pappardelle, ravioli and gnocchi. The next class will take place on Saturday, January 17 from 2 to 4 p.m., and reservations can be made by calling (202) 956-6650. The $45 class includes snacks, drinks and samples to take home.

Get your goat on
Poste (555 8th Street Northwest) chef Kyoo Eom is on a mission to get the word out on the versatility of goat meat. His special “Goats + Grenache” dinner on January 13 will feature various preparations, including goat carpaccio, pappardelle with braised goat shoulder and even goat cheese cheesecake. Dishes will be paired with glasses of grenache wine. The dinner starts at 7 p.m. and costs $68, not including tax and tip