Of course, depending on the company, you can always say it’s a play on the famous prohibition-era cocktail, The Last Word.

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 [...]]]>  

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
jalapeno transform what would be a tasty but ho-hum strawberry
margarita into a modern classic.

 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
slivers, and lemon until well mashed. Add the tequila and agave
nectar, and fill the shaker with ice cubes. Shake vigorously, then
strain the mixture into a chilled martini glass. Garnish with the
remaining jalapeno sliver.

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)

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.

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.

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

Click on the St. Pete Times logo…