Sure, you might wake up in a puddle of your own sick. But it’s organic sick, dammit!

Ask most people who don’t yet receive Social Security checks in the mail what sorts of aperitifs they like, and your audience will likely imagine musty old ladies sipping what tastes like cough syrup from tiny glasses while peering over bifocals at their bridge hands.

I did too. Until I began trying some of these drinks.

Let’s [...]]]>  

Ask most people who don’t yet receive Social Security checks in the mail what sorts of aperitifs they like, and your audience will likely imagine musty old ladies sipping what tastes like cough syrup from tiny glasses while peering over bifocals at their bridge hands.

I did too. Until I began trying some of these drinks.

Let’s start with one you can (and should) start supper with – an aperitif called the Negroni.

The first one of these I had was in its home country of Italy, in the absurdly beautiful lobby bar of the Grand Hotel in Florence, the drink’s birthplace. At the first sip, I was hooked. Pleasingly bitter and sweet and tart all at the same time, the Negroni was the perfect pre-supper drink. My then-girlfriend-now-wife, Gail, and I ordered two apiece, and we would have kept going but it was obvious that any more and we might not make it to dinner.

True, my mad crush on this drink might also have been influenced by having tromped up and down stairs and along narrow, cobbled streets all day. And I know how seductive context can be in making strange tastes even better – especially if that place is a former 18^th century palace and you’re thirsty enough to drink bath water. That’s why one of the first things we did when we got home to Tampa was get the ingredients (we’d bugged the bartender at the Grand for the recipe) and make our own. We found that Negronis are still great; but they do taste even better in Italy. Still, that’s no reason not to try them anywhere.

Most nicer watering holes and restaurants can make them, but few know the drink by name, so be prepared to recite the recipe. And don’t give up if it takes the bartender a few tries to nail the formula.

Of course, you can make your own at home. Ingredients – organic and non – can be found in most liquor stores.  The only organic ingredients you’ll find for this one are gin and oranges. There are two ways to assemble a Negroni: on the rocks or up (without ice).

Some folks contend the rocks way is best (I like both).

Rocks version: In a cocktail mixer full of ice combine equal parts gin (good stuff only, like Bluecoat, Organic Nation or Farmer’s Gin), Campari and sweet vermouth (Carpano’s bitter-sweet concoction, Punt e Mes, is good; the Carpano Antica, even better). Stir, and strain into a chilled glass, filled with ice. Drop in a slice of orange. A slash of soda water adds a fizzy kick.

The up version is made the same, except you strain the drink into a chilled cocktail (or martini) glass, then garnish with a thin strip of orange peel or twist (spritz, or twist, the peel over the drink so that you release some of the citrus oils into the drink).

The Negroni goes really well with briny olives or nuts.

For a nifty riff on this classic cocktail – especially welcome if you’re not crazy about Campari’s bitter tones – try an aptly named Unusual Negroni by mixologist Charlotte Voisey. Campari is replaced by Aperol, a bright, orangey Italian liqueur; sweet vermouth is subbed by Lillet Blanc, a light and zingy French aperitif wine concoction. The result is a lovely drink. It also doesn’t seem to pack the alcoholic punch of a traditional Negroni – which makes it ideal for a pre-lunch drink. To make one, combine 1 oz gin, 1 oz Aperol and 1 oz Lillet Blanc in mixing glass. Stir over ice and strain into chilled cocktail glass. Spritz a strip of orange peel and drop into the drink.

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 [...]]]> 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.

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 [...]]]> 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.

Trouble is, green beer is, well, beer (often crappy beer) colored with green food coloring. Most cocktails served today also tend to achieve their emerald color from chemicals not found in nature.

That’s why I’m going with [...]]]> Okay, it’s St. Patrick’s Day, which means you’ll likely be drinking and it’ll most likely be some hue of green.

Trouble is, green beer is, well, beer (often crappy beer) colored with green food coloring. Most cocktails served today also tend to achieve their emerald color from chemicals not found in nature.

That’s why I’m going with cocktails that aren’t swill and get their looks from ingredients that don’t come from a test tube.

Richmond Gimlet

Fresh, crisp and, well, green. A lovely drink. And it’s the right damn color.

2 ounces organic gin

1 ounce fresh organic lime juice

1 ounce organic simple syrup

Large sprig of organic mint

Into a shaker combine all ingredients, add ice and shake vigorously. Strain into chilled cocktail glass.

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.

4 to 6 organic basil leaves

1 ounce freshly squeezed organic lime juice

1 ounce organic agave nectar (you can find this in most grocery stores)

11⁄2 ounces 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.

Green Tea Mojito

The health benefits of green tea are well known.

But what may not be as celebrated is how well it works with mint and rum to make a remarkably

refreshing spring thirst quencher.

1 tablespoon freshly squeezed organic lime juice

4 large organic mint leaves

2 teaspoons organic sugar

3 ounces brewed organic green tea, cooled to room temperature

1 ounce organic white rum

In a Collins glass (most any tall, narrow drinking glass will work), muddle the lime juice, mint, and sugar together until the mint is bruised. Fill the glass three-quarters full with ice cubes, pour in the green tea and rum, and stir well.

 From BlackBook.com

From [...]]]> Rather than bore readers (all two or three of you) to tears with a series of onanistic postings about recent media coverage of my just-published book on organic cocktails, I’m going to chuck it all in one posting. In other words, all the same blatant self-promotion; just served up quicker… (click in each logo)

 From BlackBook.com

From TheKitch blog

 From the Daytime show

Click on the book cover below for details… Ya’ll come!

You can see the clip by clicking on the station logo:

Click on the St. Pete Times logo…