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.

Tahitian Coffee

1 teaspoon organic orange blossom [...]]]> Today is one of handful of Winter days here in Florida when it’s chilly enough to feel, if not like real Winter, at least like Winter Lite.  In other words, I’m not wearing flip-flops. I’m also looking for warming drinks. Here are a couple I like (shamelessly ripped from the pages of my book).

Tahitian Coffee

1 teaspoon organic orange blossom honey

1 teaspoon Tahitian Vanilla-Infused Organic Simple Syrup (recipe follows)

1 teaspoon organic butter

5 ounces brewed organic coffee

1 1/2 ounces rhum agricole

Pinch of freshly grated organic nutmeg

Organic orange twist

1 organic cinnamon stick

 Combine the honey, simple syrup and butter in a coffee glass or mug. Add the hot coffee and stir until the butter melts and is incorporated. Add the rum, then grate the nutmeg over the top. Garnish with the orange twist and add the cinnamon stick as a stirrer.

Tahitian Vanilla-Infused Organic Simple Syrup Slice three organic Tahitian vanilla beans in half lengthwise and, with the edge of the knife, scrape out the insides. In a small saucepan, combine 1/2 cup organic sugar, 4 ounces water and the vanilla bean scrapings and vanilla pods. Bring to a boil, then reduce the heat to medium and stir until the sugar dissolves. Let cool to room temperature. Strain, then transfer to an airtight container. The syrup can be stored in the refrigerator for up to one month.

And here’s a recipe for Hot Buttered Maple Rum

1 teaspoon organic maple syrup

1 teaspoon organic butter

1 organic cinnamon stick

2 organic whole cloves

3 ounces organic dark rum

In a small saucepan, bring about 1/2 cup of water to boil. In a mug, combine the maple syrup, butter, cinnamon and cloves. Pour in the rum and stir (the mixture should fill the mug about halfway). Fill with boiling water and stir well. Serve immediately.

Click on the St. Pete Times logo…

Oh, and enjoy some drinks from the book!

When: Thursday, October 15, 5:30 p.m. to 7:30 p.m.

Where: Restaurant BT (in Tampa’s Old Hyde Park Village), 1633 West Snow Ave., Tampa, FL 33606 US

For advance reservations ($30 includes a copy [...]]]> Please join me in celebrating the publication of Organic, Shaken and Stirred, my new book about organic cocktails.

Oh, and enjoy some drinks from the book!

When: Thursday, October 15, 5:30 p.m. to 7:30 p.m.

Where: Restaurant BT (in Tampa’s Old Hyde Park Village), 1633 West Snow Ave., Tampa, FL 33606 US

For advance reservations ($30 includes a copy of the book, two cocktails and appetizers), call Inkwood Books (www.InkwoodBooks.com) at 813-253-2638 or Restaurant BT (www.RestaurantBT.com) at 813-258-1916. Or drop by Restaurant BT the night of the party.