Cultivating Sustainability

This is a simple, yet delicious variation of the cosmopolitan, that uses cranberry raspberry juice and lime juice.

Serving Size: 1

INGREDIENTS

• 2 oz high quality vodka (such as Ketel One)
• 2 oz cranberry raspberry juice (such as Trader Joe’s)
• 1/2 oz triple sec
• 2 lime wedges
• 4 ice cubes

DIRECTIONS

1. Combine vodka through triple sec, 1 lime wedge (squeezed), and ice cubes in a cocktail shaker (my favorite is the Metrokane Fliptop Cocktail Shaker – it never leaks as long as you firmly screw on the lid, and firmly press in the fliptop).
2. Pour in martin glasses, and serve with a fresh lime wedge.

Have you ever had a margarita that tastes like chemicals or that leaves that bitter aftertaste in your mouth? Look no further…this recipe is adapted from my friend, Kathy’s, homemade margarita mix. This recipe makes approximately 6 servings (depending on the size of the margarita glass). Serve along side an assortment of tex-mex dips (salsa, guacamole, bean-dip, etc.) and chips.

INGREDIENTS

• 3 cups organic lemonade (such as Santa Cruz)
• 1 cup freshly squeezed organic lime juice* (about 6-10 limes)
• 1/2 cup pulp free, organic orange juice
• 3/4 cup high quality triple sec or cointreau
• 1 cup high quality tequila
• Margarita salt
• 2 additional limes
• 6 margarita glasses

Note: The freshly squeezed lime juice is very important and really shapes the flavor of the margarita mix. You may want to invest in some kind of juicing tool to make your job easier. If you want to substitute some of the freshly squeezed juice with bottled, then use at least 2/3 cup freshly squeezed lime juice and top with 1/3 cup bottled organic lime juice like Lakewood or Santa Cruz – both available at Whole Foods.

DIRECTIONS

1. To make the margarita mix, combine lemonade through orange juice in a medium-sized pitcher.
2. Add triple sec (or cointreau) and tequila to the pitcher, refrigerate until cold.
3. To prepare margarita glasses, quarter a lime, and using one lime wedge, wipe the rim of the margarita glass until wet with lime juice. Immediately dip the rim in margarita salt. (Note: it’s easiest if you pour a little margarita sauce onto a medium-sized plate and invert the glass directly on the plate. This way you won’t contaminate the entire container of margarita salt, too.)
4. Fill each margarita glass with ice and top with prepared margarita mix.
5. Enjoy with friends!

This simple syrup works well in cocktails, but would also be delicious drizzled over pound cake, or even ice cream!

Ingredients:

• 1 cup sugar
• 1 cup water
• the peel of one orange (cut into strips, remove after cooking, and save for cocktails)
• 5-6 fresh basil leaves, torn

Directions:

1. Place sugar and water in a saucepan and cook over medium heat until the sugar is dissolved
2. Lower the heat and add the orange peel and basil
3. Ensure the mixture does not boil and stir occasionally.
4. Strain the mixture and cool completely.  Discard the basil, but save the orange peel for orange-basil cocktails.

Last year, I dined at Chinghale, a fantastic Italian entoeca and osteria in Baltimore, run by chef Cindy Wolf (who is building her own Baltimore restaurant dynasty I must say!)  I was inspired to make this summery cocktail from my experience there, and while they used Aperol in the drink, I think Contrieu worked just fine.  The basil (which is growing nicely in my garden) adds a fresh, almost medicinal quality to the fresh citrus, and the seltzer keeps it light and bubbly.

I served this before dinner for a nice light start.

Ingredients:

• 1 oz Contrieu, Aperol, or Grand Marnier
• 1 oz Vodka
• 1 tbsp citrus-basil simple syrup
• 2 oz fresh squeezed orange juice
• 1 basil leaf
• Seltzer water
• Orange peel, for garnish

Directions:

1. Mix first five ingredients in a tall glass with ice.
2. Top with seltzer water and stir.
3. Add the orange peel for garnish.

My friend Justin shared this fabulous recipe with me while my husband and I were grad students in Virginia. Unfortunately, the first time I consumed this authentic tea, we had it at 5pm. I was up until 3am. If you want a strong jolt, skip the coffee and have some chai tea instead. It makes a fabulous winter post-breakfast beverage before a hike, studying, reading, or skiing. (Caution, this tea should be consumed in the morning or before 3pm due to its high caffeine and sugar content.)

Servings: 2 (16 ounces) or 4 (8 ounce) cups

INGREDIENTS

• 2 cups water
• 6 cardamon pods, crushed
• 3 tbsp fresh grated ginger
• 4 spoonfuls sugar in the raw (use a small soup spoon or other equivalent silverware, not a measuring spoon)
• 3 spoonfuls chai tea (try Teavana’s Masala Chai)
• 1 ½ spoonfuls vanilla extract
• 2 spoonfuls honey
• 1 ½ cup non-fat milk

DIRECTIONS

1. Add water through honey in a small to medium sized sauce pan. Bring mixture to a boil.
2. Add milk, and return to a steady boil. Remove from heat, cover, and let stand for 5 minutes. Use a tea strainer and pour into mugs or tea cups.

Enjoy!

In addition to all the fabulous pumpkin ales available this time of year, there’s also plenty of seasonal ales and lagers. Here are a few of our favorites. Thanks John and Sutton for a wonderful evening of socializing, beer drinking, and gourmet eating.

• Rogue | Mogul Madness Ale
• Dog Fish Head | Pangea
• Dog Fish Head | Punkin’ Ale
• Dog Fish Head | Palo Santo Marron
• Brewery Ommegang | Rare Vos
• Trader Joe’s | 2008 Vintage Ale
• Victory Brewing Company | Weizen Bock

For more information about these and other great beers, click here.