After more than a year of shaking, stirring and downing more drinks than my doctor needs to know about, I’m mightily excited that my book will soon be published. By soon, I mean October. It’s now July. Four months away. A third of a year. Yet in the book publishing world, this is but the blink of an eye. Which is just one of many physical tics I’ve developed during the process of putting this book together. Among others is an annoying (to others) habit of asking bartenders how they make their delicious organic cocktails. To these folks and others whose recipes I’ve mooched, I again say a big thanks. If not for your generosity and patience, this book would not exist. Or at best would be more like a pamphlet. And you, dear readers, wouldn’t get to try some of the tastiest organic cocktails being served around the planet.
So, as I embark on my journey blogging about organic cocktails (read: begin blithering semi-coherently), I’m hoping to hear from you. And not just when I screw something up, which will be often. Rather, if you run across a great new organic cocktail in, say, Mumbai or Minneapolis, drop me an email – let us know where you found it, who created it and, yes, how to make it. Same goes for any organic ingredients – including booze – that work well in a drink. Whether it’s a fresh twist on an old standard or some bizarre new concoction, I and other fans of organic cocktails out there would love to hear about it. And try making one… or several.
Let’s raise the bar and toast the freshest (and best) take on the cocktail tradition…
