The Liquid Muse Sustainable Sips
Just in case you haven't gotten these recipes yet, here they are again. These are featured in The Liquid Muse Sustainable Sips cocktail classes, which I've taught in Seattle, Boston, New York - and am coming to Chicago next week! I'm going to do them regularly in Los Angeles, starting in 2009... so sign up for my Museletter to get priority registration!
"Green" and White Harvest Sangria (serves about 12 in white wine glasses)
4 organic red apples
3 organic bosc (greenish) pears
8 organic purple figs
1/4 bottle Veev acai spirit
1/4 bottle organic pear nectar
3 bottles Bonterra Chardonnay
Core the apples and pears, then dice all fruit (skins on) and place in a large bowl. Pour in Veev and pear nectar. Place in fridge to "marinate" for approx 1 hour.
Just before guests arrive, spoon 1 tablespoonful of fruit mixture WITH liquid into each glass. Top with Bonterra Chardonnay (fill glass 2/3 full). As guests arrive, fill with ice and hand it to them for a refreshing, sustainable drink as they walk in the door!
The Liquid Muse Spicy Grapefruit Margarita (recipe for 1 serving)
1 teaspoon seeded, diced jalapeno (taste jalapeno to see how hot it is first - use less or more depending on your tastebuds!)
1 ounce agave syrup
1 ounce *freshly squeezed* lime juice (approx 1 lime)
2 1/2 ounces organic grapefruit juice
1 1/2 ounces 4 Copas organic tequila (I like the reposado for this drink)
Muddle jalapeno and agave syrup in the bottom of a mixing glass (or ). Add limejuice, grapefruit juice and tequila. Fill with ice. Shake for approximately 30 seconds. Strain into a chilled martini glass. Garnish with a lime wheel - or if you're feeling adventurous - a jalapeno on a cocktail pick!