Everyone’s taking a second look at their vanities, closets, and even their cabinets in honor of Earth Day. With the rise of farm-to-table dining and increased interest in organic foods, many are making more conscious choice about what they consume. To toast to their efforts, we’ve compiled some nature-themed cocktails with a few seasonal ingredients to sip and share:
Spring Suite by Weisi Li of Blue Hill
1 1/2 oz. American Harvest
3/4 oz. Spring pea puree*
3 barspoon Meyer lemon marmalade
1/2 oz. Lemon juice
5 Mint Leaves
Combine all ingredients in shaker. Shake, double strain in a coupe. Garnish with a lemon twist.
*For the puree: Boil a pot of water seasoned with salt (to the strength of sea water). Blanch the spring peas until sweet to taste. Then cool down immediately in a ice bath. Puree in a food processor or blender and add regular water to loosen (to the consistency of a very loose fruit smoothie). Strain through sieve.
Go Minty Green
1 oz. Sauza Blue Silver 100% Agave Tequila
2 ½ oz. club soda
1 oz. fresh lime juice
1 bunch of fresh mint
1 oz. sugar
Salt to rim (optional)
In a glass, muddle together the mint leaves, sugar and lime juice until they start to melt together. Add tequila. Fill glass with ice and pour cocktail mixture 3/4 of the way to the top of each glass. If you want, rim your glasses with salt by rubbing the rims with a lime wedge and dipping in a plate of salt. Fill each glass with club soda and garnish with an extra sprig of mint.
Freshly Pick(l)ed by Weisi Li of Blue Hill
2-2 ½ oz. American Harvest
½ oz. Pickled green garlic juice
¼ oz. Pickled beet juice
Combine all ingredients in shaker. Shake, double strain into coupe. Garnish with a pickled green garlic segment.
1 ½ oz. Sauza Blue Silver 100% Agave Tequila
½ oz. JDK & Sons O3 Premium Orange Liqueur
1 medium cucumber, peeled and sliced
1 ½ oz. fresh lime juice
½ oz. simple syrup
In a glass, muddle together sliced cucumber and tequila. Let the mixture sit in the refrigerator for one hour. Strain the cucumber tequila and combine with all ingredients in a pitcher. Stir and serve over ice. Garnish with reserved cucumber slices and a wedge of lime.
A Tonic from the Garden by Weisi Li of Blue Hill
1 ½ oz. Dill & Fennel infused American Harvest*
¾ oz. Thatcher’s Organic Blood Orange Liqueur
4 Sorrel leaves
Fever Tree’s Mediterranean Tonic Water
Bruise 3 sorrel leaves in shaker before adding the other ingredients. Shake, strain over ice in a Collins glass. Top with tonic water. Garnish with a sorrel leaf.
*For the infusion: place 2 ribs of slice fennel and 3 strands of dill straight into the American Harvest bottle for 24 hour prior.