[social_buttons]As you plan for a season of holiday parties, why not serve eco-conscious cocktails alongside the organic free range turkey and local pumpkin pie? Get started with Organic, Shaken and Stirred. The drink recipe book by Paul Abercrombie will teach you how to make your home bar green and create 100 amazing concoctions using organic liquors, fruits and mixers.
There’s no need to pour guests a glass full of artificial ingredients, synthetic pesticides included. Instead, with eco tricks, you’ll support sustainable farming and products with eco-friendly packaging. And when friends imbibe in an organic cocktail like a Hot Buttered Maple Rum, Acai-Lum Sangria, Kentucky Christmas or Pineapple Caipirinha with Sweet Lime Espuma, you know they’ll be on board!
Warm up your mixologist skills with the Mysterious Stranger from Organic, Shaken and Stirred.
- 2 ounces Cuca Fresca cachaca
- 1 ounce organic tamarind concentrate
- 1/2 ounce freshly squeezed organic lemon juice
- 10-15 organic rosemary leaves
- 1 1/2 ounces organic ginger beer or ginger ale
- 1 sprig organic rosemary
What to do: Add the cachaca, tamarind concentrate, lemon juice and rosemary leaves to an ice cube-filled cocktail shaker. Shake vigorously, then strain the mixture into a rocks glass. Top off with ginger beer and garnish with the rosemary sprig.
Cheers to drinking responsibly–in the eco-sense and otherwise!
Photo courtesy of Harvard Common Press