Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails by Paul Abercrombie, includes recipes like Lavender Lemon Drop; Pear Tea Martini; Perfect Whiskey Punch; and Pineapple Caipirinha with Sweet Lime Espuma.
Makes 10 drinks
This drink takes a classic punch recipe—we're talking 1817 classic—and gives it a gustatory goosing with the addition of dry vermouth and orange bitters. But what makes this punch, well, perfect is the addition of pineapple syrup, made from fresh organic pineapples and organic cane sugar.
Combine the rye, vermouths, simple syrup, and bitters in a punch bowl and stir. Add the orange slices and pineapple chunks. Serve in ice cube-filled double old-fashioned glasses, making sure to include an orange slice and piece of pineapple in each drink.
Makes 2 cups
Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to low and stir until the sugar is dissolved. Remove from the heat and let cool to room temperature. The syrup can be stored, in an airtight container, in the refrigerator for up to 1 month.
Substitute 1 cup firmly packed organic brown sugar for the granulated sugar.
Combine several small chunks of peeled organic pineapple with 6 ounces Organic Simple Syrup and let infuse overnight in the refrigerator. Strain and store in an airtight container. The syrup will keep in the refrigerator for up to 1 month.
This page created July 2010
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