|
||||||
|
|
No, that’s not a trick question. Sure, it’s time for an organic cocktail whenever you like. Still, if you’re looking for a thematically correct way know when to reach for your shaker, here’s a timepiece fashioned entirely from organic materials. Sprout’s strap is made of organic cottton, the dial of bamboo, and it’s powered with a mercury-free battery. Amazon.com Of course, you could always just see what time it is on the cell phone you already own!
LA Green Living Examiner Angela DeVore does a nifty round-up … includes mine. Thanks to ya’ll at Behind the Burner for showcasing it! Thanks to the gracious Anna Miller for including me among these clearly superior mixologists and bloggers… Cocktails tend to get named after they’ve been concocted. Yet, um, something about the label on this new organic mezcal, Enmascarado, has inspired me to create a new cocktail around an already-decided name: The Safe Word. Of course, depending on the company, you can always say it’s a play on the famous prohibition-era cocktail, The Last Word.
A quick roundup today of news and ephemera about cocktails (read: I’m feeling crushing guilt that I haven’t posted in a while, so here, happy?!) Amazon says buyers of my book also dig Randy Newman. On plus side, these folks also buy a how-to sex book (mercifully unrelated to Randy Newman). Finally, a solution to the age-old conundrum of how to shake four cocktail shakers simultaneously NYT reviews Crop Harvest Earth’s just-released organic Farmer’s Gin (I just scored a bottle myself; drooling to try). I’ll be posting again – and for real - about this soon. Shameless self promotion alert: Healing Lifestyles & Spas reviews my book, shares organic cocktail recipe from.
Sure, Cinco de Mayo is a holiday commemorating the improbable victory in battle of a brave band of Mexican soldiers over a much larger French army in 1862. But more importantly, it’s that day of the year when Americans bail early from work to go guzzle tequila drinks at happy hour. And drink to the collective cinco-ing of our mayo. This year, the preposterously tolerant hosts of Tampa Bay’s Studio 10 show (click here to see segment), Holley Sinn and Jerome Ritchey, had me on to mix up a couple organic Cinco de Mayo drinks. I went with a couple tequila-based drinks – one hot (as in spicy); one cool. Here are the recipes…
Coming in Hot! In this remarkably multifaceted drink, a few teensy slivers of 2 organic strawberries (I used Driscoll’s), hulled 4 slivers peeled and seeded organic jalapeno chile (for less heat, go easier on these slivers) 3/4 ounce freshly squeezed organic lemon juice 1 1/2 ounces organic Casa Noble reposado tequila 1/2 ounce organic agave nectar In a cocktail shaker, muddle the strawberries, 3 of the jalapeno Fresh Basil Margarita Here’s a drink that would also be nice with zingy mint, but basil’s spicier herbal flavor really makes this cocktail shine. The basil also wakes up your appetite. Not that you’ll need any help scarfing down everything in sight come midnight. 1 ounce freshly squeezed organic lime juice 1 ounce organic agave nectar (you can find this in most grocery stores) 1 1⁄2 ounces Casa Noble organic tequila (either blanco or reposado) In a cocktail shaker, muddle the basil, lime juice, and agave nectar until the basil is bruised. Add the tequila, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into an ice cube–filled rocks glass. Or serve it straight up in a chilled cocktail glass. Nifty (if troubling) piece in Slate looking at whether grapes are the proverbial canaries in the coalmine for global warming. I’m heading this week for a West Coast book tour. Now I know what you’re thinking: Dear god, why would anyone want to go listen this idiot read from some book about cocktails, organic or not? Don’t worry, this idiot won’t be reading. He’ll be shaking. As in making tasty cocktails, which if you come to any of these events, you’ll be able to drink. Think of these as parties that just happen to have some books lying around. Books you can, if you feel so inclined, purchase. Did I mention what fine photography there is in this book? Along with recipes for great drinks? In other words, perfect eco-conscious gifts. So if you or any friends, family, colleagues, non-violent former cellmates, happen to be in Los Angeles, Scottsdale, San Francisco and Portland, come find out why organic cocktails are tasty – and better for the planet. I’ll be in Los Angeles on Monday, April 19, for an Earth Day kick-off party at the O Bar & Kitchen at downtown’s O Hotel from 5 p.m. to 8 p.m. Sponsored by TRU Organic Spirits and Skylight Books. I’ll be at The Spa at Camelback Inn in Scottsdale, Arizona, on Tuesday, April 20, from 5:30 p.m. to 7 p.m. I’ll be at San Francisco’s Elixir on Thursday, April 22 (Earth Day!) from 7 p.m. to 9 p.m., sponsored by Square One Organic Spirits. And I’ll be at Portland, Oregon’s Teardrop Lounge on Friday, April 23, for a happy hour party sponsored by Harvard Common Press and Imbibe Magazine.
Holy smokes, I may have misjudged these folks. |
|||||
|
Copyright © 2010 - All Rights Reserved |
||||||
