Eco-friendly Earth Day Cocktails
Try your green thumb at these organic and eco-friendly cocktail recipes this Earth Day.
You're sure to be a little worn out from your Earth Day's tree-hugging and recycling activities, so why not relax with an eco-friendly cocktail? These 100% organic drinks will keep you in the green holiday spirit.
Like any cocktail, these begin with quality (and in this case, organic) liquor. Some Earth Day-friendly stand-outs include Square One Vodka from Marin County, California, Del Maguey Mezcal, which imports single-village mezcals from Mexico via Taos, New Mexico, and Kanon Vodka, from Sweden. Each company produces 100% organic spirits. Square One and Kanon focus on sustainable production, utilising wind power in their distilleries. Square One bottles even feature labels made of sustainably grown bamboo and cotton. With the main ingredient covered, all you need are a few organic limes and tangerines and some creativity.
Good's cocktail enthusiast Ken Walczak shows you how.
So Fresh, So Green
1 ½ oz. Square One Basil Vodka
¾ oz. lime juice
½ oz. ginger-peppercorn syrup*
Shake with cracked ice. Strain into a chilled cocktail glass. Garnish with an organic lime wedge.
* To make the ginger-peppercorn syrup: Combine 3 to 4 oz. of ginger, sliced thin, 1 tsp. black peppercorns, the skin and core of an apple, 2 cups sugar, and 3 cups water in a saucepan. Bring to a simmer over medium heat; simmer for about 40 minutes or until syrup has the desired flavor and consistency. Cool completely. Strain.
El Niño
1 ½ oz. pepper-infused vodka*
1 ½ oz. tangerine juice [I squeezed organic Minneolas]
1 oz.Del Maguey Crema de Mezcal [i.e., mescal with agave syrup added]
½ oz. agave syrup
Shake with cracked ice. Double-strain into a chilled cocktail glass. Garnish with a vodka-soaked pepper or a dried Fuyu persimmon.
* To make the pepper-infused vodka: Remove the cores and seeds from a habanero, a jalapeño, two serranos, and an Anaheim pepper—preferably while wearing gloves. (Ripe peppers may be best overall, but firmer, crisper ones produce a “green” taste that is not entirely unwelcome in the cocktail, in addition to the heat.) Chop the peppers roughly. Clean and dry a mason jar thoroughly, place the chopped peppers in the bottom of the jar, and fill with an organic vodka (I used Kanon). Screw the lid on to the jar. Let the vodka infuse for 8 to 48 hours—longer infusion will result in more intense, spicier flavor. When the flavor is to your liking, strain the infused vodka. The vodka-soaked peppers can be retained as a garnish.
[via Good]
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