4 Cocktails to Help You Celebrate Earth Day

By: 
A.J. Rathbun
earth day cocktails seattle magazine
The Green Garden cocktail

Earth Day is April 22–less than a week away! I certainly hope that you’re celebrating the earth all year long in lots of ways. But it’s nice to do a little extra reveling in honor of the big round ball on which we reside. And in my mind the best way to do that extra celebrating is to have some friends over on Earth Day and have a few cocktails with ingredients that are earth-friendly. 

Green Garden
This drink comes from Paul Abercrombie’s excellent book Organic, Shaken and Stirred, which is bubbling over with “green” recipes and tips and suggestions. I suggest using Cruz tequila here, which is a 100 percent estate grown blue agave tequila, handcrafted in small batches with each bottle hand blown using only eco-friendly recycled glass and metal.

1-1/2 ounce Cruz blanco tequila
1/2 ounce cucumber-infused organic simple syrup (see below note)
1/4 ounce freshly squeezed organic lime juice
1 ounce organic Moscato d’Asti
Several edible organic flowers (for garnish)

1. Combine the tequila, simple syrup, and lime juice in an ice cube-filled cocktail shaker. Shake vigorously.

2. Strain the mixture into a chilled cocktail glass or Champagne saucer. Add the Moscato d’ Asti and garnish with the flowers.

A Note: To make the cucumber simple syrup: juice 1 English cucumber (leave the skin on for flavor and color). Place the juice in a small glass bowl with an equal volume of organic simple syrup and 1 teaspoon freshly squeezed organic lime juice, and stir to combine. The syrup will keep, in an airtight container, in the refrigerator for up to 1 month.

Churchill Downs
This is also from Organic, Shaken and Stirred, and not only serves you well on Earth Day, but also on the rapidly approaching Derby Day (though I’d never suggest not having Mint Juleps, it’s nice to have another option). I suggest Bainbridge Distillery’s organic Battle Point Whiskey, made from Washington wheat and containing a nice sweetness.

10 to 15 organic grapes (green, red, or both)
1 ounce Bainbridge Battle Point Whiskey
1/4 ounce freshly squeezed organic lemon juice
Splash of organic apple juice

1. In an Old-Fashioned glass, muddle the grapes gently until mashed.

2. Add the bourbon, lemon juice, and apple juice. Fill the glass with ice cubes, and stir.

Harvey Wallbanger
You may think that an organically minded cocktail needs to be a more modern creation. But sometimes it’s fun to update a classic like this drink, created as legend says in 1952 for a surfer. To sip it in an Earth Day style, make the drink with Idaho-made American Harvest organic vodka, a super smooth and silky vodka, made from organic winter wheat, which marries well with the Galliano here. Also, American Harvest bottles are 100 percent recyclable and decorated with organic inks and water-soluble varnishes.

Ice cubes
2 ounces American Harvest organic vodka
5 ounces freshly squeezed orange juice
1/2 ounce Galliano

1. Fill a highball glass three- quarters full with ice cubes. Add the vodka and the orange juice, and stir briefly.

2. Float the Galliano on top of the vodka-juice combo.

Alquimista
This recipe from Ginger Bliss and the Violet Fizz uses a very singular ingredient: VeeV Acai spirit. VeeV Açaí is the first açaí-based liqueur, with açaí being not only a super fruit (and so, according to most, super healthy) but also the National fruit of Brazil. It’s also the first carbon neutral spirit, and the company donates 1 percent of all sales to rainforest preservation and environmental initiatives

Ice cubes
2 ounces VeeV Acai spirit
1 ounce organic pear simple syrup (see note)
1/2 ounce freshly squeezed lemon juice
4 or 5 pomegranate seeds, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the VeeV, simple syrup, and lemon juice. Shake well.

2. Place the pomegranate seeds into a cocktail glass, and strain the mixture into it.

A Note: To make the pear simple syrup, add 2 cups peeled chopped organic pear to this simple syrup recipe. Be sure to strain the syrup through a fine mesh strainer (twice, if needed) to remove the pear pieces before bottling.

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