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Organic Holiday Cocktails

by Rona Berg

Winter Drink Recipes

Images courtesy of Rouge Tomate and Cristian Molina, Head Bartender, Rouge Tomate Chelsea for these recipes.

These delicious recipes are from Cristian Molina, head bartender, Rouge Tomate Chelsea, New York City. According to Molina, “Most of the ingredients are certified-organic, however, other ingredients are not organic but are in season.” To make nonalcoholic versions, you know what to do: leave out the alcohol!

Carrot (image above)
2-1/2 oz fresh carrot juice
2 oz fresh clementine juice
1/4 oz fresh organic lime juice
3/4 oz ginger beer
4 leaves fresh Thai basil

In a mixing glass lightly muddle the basil, add carrot, lime and clementine juice, ice and shake. After shaking add ginger beer and double strain into a rocks glass with fresh ice. Garnish the drink with fresh Thai Basil.

Note: if making the drink alcoholic, add 1.5 ounces of sake to 2 ounces of carrot and 1.5 ounces clementine juice.

Clarified Apple Toddy
4 oz clarified marked apple juice
(a blend of sweet and sour apple juice, Mexican cinnamon and vanilla, allspice, anise, lemon verbena)
1/4 oz Panela syrup (unprocessed sugar cane sugar)
1/2 oz unaged calvados (Eau de Vie Cyril Zangs)
1 oz nine-year-old Panama Rum

Mix clarified apple juice (sweet and sour local apple juice, Mexican cinnamon and vanilla, allspice, anise, lemon verbena) and Panela syrup. Microwave until hot. Strain, then add rum and unaged calvados. Serve in hot toddy glass.

3/4 oz Amaro (Barulio Amaro)
1/2 oz violet-infused gin (1 bottle of dry gin and 1 tablespoon of violet tea, infused for 10 minutes)
1 oz homemade Concord grape juice
1/2 oz pink grapefruit juice
1/2 oz organic egg whites

Mix all ingredients and dry shake for 30 seconds. Add ice and shake for 10 seconds. Double strain into a Nick and Nora glass or martini glass.

Pina Colada
1 oz homemade coconut cream (fresh coconut mile, coconut water, coconut flour)
1 1/2 oz fermented pineapple juice (pineapple rind, pineapple pulp, water, cinnamon, and raw sugar)
1/2 oz raw coconut sugar syrup
1/2 oz 12 year-old rum
Caramelized toasted coconut

In a mixing glass, add homemade coconut cream, fermented pineapple juice, raw coconut sugar syrup and rum. Add ice and shake vigorously. Double strain into a cocktail glass and garnish with caramelized toasted coconut.

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