The Liquid Muse "Sustainable Sips" Cocktail Classes Kick Off in Boston, This Week!

In addition to covering cocktail trends and designing cocktails for spiffy parties, I love teaching cocktail classes. Seeing the "lightbulb" illuminate above a civilian cocktail-lover's head ("civilian" = not a professional bartender or Mixologist) is a moment I relish. I love to learn new things ... and I love to share those things with enthusiastic recipients of cocktailian information.

Let's face it - making a cocktail is not rocket science - but it is a craft, even a passion for some. I equate it to cooking. Professional chefs and recipe developers have may have more developed skills and experience than the average home cook... but that doesn't mean that wonderful dishes can't be recreated for the family table.

"Eat Organic? Drink Organic!" is the slogan for The Liquid Muse Sustainable Sips cocktail classes. Why would someone spend so much time, energy and thought into picking out what they eat... and be completely ignorant to sustainable cocktails?

Meanwhile, the New York Times is picking up on the "sustainable" cocktail trend (finally - yay). Today's article is a wonderful nod to modern consumer consciousness behind the bar. Jonathan Miles wrote a nice piece on Bar 44 in Manhattan and taps Somer Perez's cocktail shaker for inspiration, and challenges her to make a cocktail with ingredients from within a 100-mile radius. (A challenge I would love to meet! Hell, living in California, I've designed drinks using only ingredients from my back yard!)

I'll be teaching my classes in New York, in May, so I will definitely swing by to sample her delicious sounding cherry drink made with Bluecoat gin, which I was very happy to see as I am using Bluecoat in my cocktail classes.

I've designed four Liquid Muse Sustainable Signature Cocktails to demonstrate at my upcoming classes... and I am even more excited now that the word about the stylish sustainable lifestyle making its way into the glass - and onto the pages of major publications. Read that article here. And, check back over the coming days to see the cocktails I'm highlighting in Boston, New York and Minneapolis over the next few months...

(Strawberry photo borrowed from this cool site.)

Pure as Rain

As you may have gathered from The Liquid Muse Sustainable Sips cocktail classes, I am always excited to try out an organic and / or sustainable product. Recently, there seems to be a trend toward bringing flavors to organic spirits, and they actually taste good!

Unlike some artificial flavorings and colors, the natural aromas and tastes used in organic spirits leave the palate feeling fresh. For example, the four flavors being launched this summer by Rain Organic vodka not only sound delicious but taste fabulous.

The Cucumber Lime would be welcome in any vodka mojito I’m making (one of The Liquid Muse Sustainable Sips Signature Cocktails for summer).

The Lavender Lemonade makes a gorgeous vodka martini when garnished with a sprig of fresh lavender across the top (I often use aromatic garnishes to enhance an already delicious drink).

The Red Grape Hibiscus is a surprising burst of flavor. (This would be the one I’d use for an organic Cosmo!)

And, the Honey Mango Melon is dripping with indulgence. It is my new BFF in the way of flavored vodkas.

Rain is USDA Certified Organic and don’t be surprised if you see it popping up from time to time in The Liquid Muse Mixology. I can never get enough of a good thing.

Drink A Salad!

The Liquid Muse "Sustainable Sips" Organic Cocktail Class

If you weren't at the Hall & Oates / Spinners concert at the Hollywood Bowl (seems like half the town was!) then you should have been at The Liquid Muse Sustainable Sips organic cocktail class at Bar Keeper, in Silverlake!
What fun we had!

Square One (certified) Organic Vodka was my liquor sponsor and I once again featured the Farm Fresh Caprese Martini. People enjoy trying this drink because the herbs and veggies naturally lend themselves to an organic beverage, and not so many people are familiar with the more "savory" cocktails.

The version I used on Friday is made with vodka, tomato water, angostura bitters, freshly squeezed lemon juice and garnished with a caprese skewer - tomato, marinated mozzeralla and a basil leaf.

I've sung the praises once before of Bar Keeper - a cocktail-lovers' dream world - but here it is again!

Joe and Anna Keeper are some of the nicest folks you'll run across in LA. And, their ecclectic bar store has everything from cocktail books, to shakers to antique glasses to t-shirts. It is one-stop shopping for any birthday or holiday gift giving! (Sipsters outside LA, you can visit their website.)

Bar Keeper does these events once a month, featuring a different guest speaker. Next time, Joe himself will give an Absinthe presentation. And, I hear some of our buddies from up North may be down in the coming months.

Sign up for The Liquid Muse Cocktail of the Week Museletter to stay in the know...

The Liquid Muse Detox Diet

If you think my cleanse is liquor-free, you are sooo very mistaken. The Liquid Muse "Sustainable Sips" cocktail presentations in Seattle drew inspiration from Method Home eco-friendly cleaning products.

During their month-long promotion, Method encouraged detox-ing the home by throwing out cleaning products made with unhealthy chemicals, and replacing them with their eco-friendly line.

The Liquid Muse “Sustainable Sips” class focuses on using organic or “all natural” spirits, mixers, herbs, fruits and vegetables to create luscious libations which take the “toxic” out of “intoxication!”

I created four drinks to complement a stylish, sustainable lifestyle using cucumber, grapefruit, lavender, almond and mint to share with all the ladies who attended the classes.

Just as the ladies chucked out the Ajax and other chemical-based cleaning products, I also encouraged them to toss out the bottled sweet-n-sour and Rudolph nose-colored maraschino cherries. These holiday drinks are perfect for eco- and organic- minded party animals!


Cherry Almond Champagne Cocktail

3/4 ounce Casal Dos Jordoes Tawny Port (made from organically-grown grapes)
3 or 4 ounces Can Vendrell Cava Brut Reserva (made from organically-grown grapes)
2 teaspoon organic sugar
4-5 drops organic almond extract
1 sour cherry
Sugar-rim a chilled champagne flute by rubbing rim with a lime, then dipping into sugar. Pour one teaspoon of sugar into bottom of flute, then add almond extract. Drop in sour cherry. Gently pour in port, then top with cava.

* * * * * * * * * * * * * * * * * * * * * * * * * * * *
Method Mojito

1 heaping tablespoon organic cucumber
1 heaping tablespoon of diced organic lime
1 heaping teaspoon organic Agave nectar
6-7 torn mint leaves
1 1/2 ounces Square One Organic Vodka
All natural Fever Tree sparkling bitter lemon soda

Muddle cucumber, Agave nectar and mint leaves in tall glass. Pour in vodka. Top with soda. Garnish with a sprig of mint or lime wheel.

* * * * * * * * * * * * * * * * * * * * * * * * * * * *
Lavender Grapefruit Martini

1 1/2 ounces Square One Organic Vodka
1 heaping teaspoon organic lavender-honey
2 ounces freshly squeezed organic grapefruit juice
1 dash Fee Brothers grapefruit bitters*
1/2 ounce freshly squeezed organic lime juice
1 organic edible flower

Pour honey into mixing glass, add vodka. Stir until honey dissolves. Add grapefruit juice, lime juice, bitters and ice. Shake vigorously, then strain into a chilled martini glass. Garnish with an edible flower or lime wheel. *bitters are optional

* * * * * * * * * * * * * * * * * * * * * * * * * * * *
“Green” Harvest Sangria
organic figs, pears, apples, red grapes
Square One organic vodka
Organic pear nectar
Bonterra organic chardonnay

Finely chop figs, pears, apples and grapes. Put into bowl or Tupperware container and add a half-inch of each pear nectar and vodka. Let marinate several hours. When ready to serve, spoon one tablespoon of fruit mixture into each glass, and top with Bonterra. Garnish with pear slice or fig on the rim of the glass.

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 cocktail shaker). 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!

Dirty Girls Come Clean in Seattle!

Have you heard of a Method Maven? Well, I'm about to meet a whole gaggle of them!

The Method Mavens are dedicated to eco-friendly ways of raising their families. They promote a sustainable lifestyle via their blogs and their purchases... all the way down to how they clean their homes.

Method Home (cleaning products) has hired me to teach The Liquid Muse "Sustainable Sips" Organic Cocktail Class in Seattle during their month-long eco event. I will be showing the Method Mavens, and their friends, how to incorporate sustainable / organic products into their cocktails! (Eat organic, drink organic, I say!)

The original cocktail recipes I've created for these classes reflect ingredients in the Method products. Cucumber, grapefruit, mint, almond are highlighted. And, I'm using some of my favorite organic wines and spirits: Bonterra chardonnay, Can Vendrell cava, Casal dos Jordoes port, Square One Organic vodka and Fever Tree bitter lemon as a mixer.

As the ladies enter the house, they're instructed to "turn in" their toxic home cleaners, in exchange for Method's eco-friendly products. While at the house, they're treated to a series of sustainable classes and seminars. In addition to The Liquid Muse "Sustainable Sips", there will be organic cooking classes and other fun activities with Danny Seo (often called the "Organic Martha Stewart").

I look forward to meeting these go-getter ladies who have been selected by Method to represent a stylish and sustainable approach to life. Let's face it, we all have to "come clean" sometime...

Earth Day in Boston

"Sustainable Sips" Take On More Meaning

I am so happy to be teaching The Liquid Muse "Sustainable Sips" cocktail class on Earth Day! If saving the planet and eating for a healthy body aren't enough incentive to "go green," how about a delicious cocktail?

Last night, I kicked off the first of a week-long run in Bean Town - and we had a blast!

Yes, Lance Armstrong ran the Boston Marathon, yesterday. Yes, the Red Sox won (again). But, I seriously challenge other fun-lovers to have had as much fun as we did down at the Method Home store, down on Newbury Street.

Members of the environmental awareness group called Conscious Consuming attended the class, and learned to reduce their "carbon footprint" while sipping a luscious libation. Conscious Consuming focuses on "increasing awareness of the impact of buying decisions on our health, happiness and environment," which can by all means be brought into the glass. Some students jumped behind the bar to try their hand at whipping up - and even creating - their own drinks!

I've invited some wonderful organic and / or sustainably-minded liquor companies to sponsor my series of classes over the coming months (in Boston, NYC and Minneapolis), and I've designed some yummy drinks with those products. Each of the cocktails is inspired by Method Home, which uses appetizing essences such as cucumber, mint, ginger, lavender and berries to make your home smell like a big, organic field of fruits and flowers!

Below, I'm sharing my recipes so you can whip up a little eco-buzz for your Earth Day party!

(All recipes are intellectual property of The Liquid Muse, LLC and may not be reprinted online or in print without permission from Natalie Bovis-Nelsen.)

Method Margarita Martini

1 1/2 ounces 4 Copas organic tequila
1 ounce lime juice
11/2 ounces grapefruit juice
1 slice jalapeno
1 tsp 4 Copas agave nectar
course sea salt

Rim a martini glass with course sea salt. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add grapefruit juice and tequila. Shake well and gently strain into glass.
*****

Detox America Cocktail

1 1/2 ounces Bluecoat gin
1 ounce Veev acai liqueur
2 ounces organic pomegranate juice
1/2 ounce lime juice
1 teaspoon sugar (or 1/2 ounce simple syrup)
pinch freshly grated ginger

Pour all ingredients, except ginger, into a cocktail shaker. Add ice and shake well. Strain into a martini glass. Grate fresh ginger over the top of the cocktail.
*****

Method Mojito

1 heaping tablespoon organic cucumber
1 heaping tablespoon of diced organic lime
1 heaping teaspoon raw brown sugar
2-3 torn mint leaves
1 1/2 ounces Purus organic vodka
Organic Italian sparkling lemonade

Muddle cucumber, sugar and mint leaves in tall glass. Pour in vodka. Top with sparkling lemonade. Garnish with a sprig of mint or lime wheel.
*****

“Green” and White Summer Sangria

Organic strawberries, peaches, kiwis
Purus organic vodka
Veev acai liqueur
Lavender honey
Organic peach juice
Bonterra organic chardonnay

Finely chop fruit into a bowl or Tupperware container. Drizzle with honey then add a half-inch of each peach juice and vodka. Let marinate several hours. When ready to serve, spoon one tablespoon of fruit mixture into each glass, and top with Bonterra. Garnish with strawberry on the rim of the glass.

HAPPY EARTH DAY!

MxMo - Spice It Up!

I am exited to participate in a Mixology Monday - its been a while! And, this topic is right up my alley. I love a bit of spicy in my cocktail!! Thanks to Craig at Tiki Drinks & Indigo Firmaments for thinking of it. Here are a couple from The Liquid Muse repertoire...

The first is the Nolita Heat, which was featured as the first ever "official nonalcoholic cocktail of Tales of the Cocktail 2008" and the second drink, which comes from my eco-friendly cocktail class, was originally called it Spicy Grapefuit Margarita. Luckily, Ted Haigh (aka: Dr. Cocktail) gave it a far better name, as you'll see below...

NOLitA Heat
(The Liquid Muse Virgin Mixology, 2008)

1-2 jalapeno slices
1/2 ounce limejuice
1 ounce Prickly Pear syrup (or prickly pear puree)
2 ounces mango juice
Fre alcohol-removed Brut sparkling wine
1 skewered whole jalapeño or Thai chili

Muddle jalapeno slices and limejuice in a mixing glass. Add ice and mango juice, then shake vigorously. Strain into a champagne flute. Slowly pour in Prickly Pear syrup, allowing it to settle on the bottom of the glass. Top with Fre Brut, and garnish with a skewered jalapeño or Thai chili on the side of the glass.

Hot Rod Cadiallac
(The Liquid Muse Sustainable Sips, 2008)

1 1/2 ounces 4 Copas organic tequila
1 ounce lime juice
2 ounces freshly squeezed organic grapefruit juice
1 slice jalapeno
3/4 ounce 4 Copas agave nectar
course sea salt

Rim 1/3 of a martini glass with course sea salt. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add grapefruit juice and tequila. Shake well and gently strain into glass.

South of the Border in SoHo

Papatzul Serves Up Regional Mexican Specialties With A Side of Hospitality

Back in 1990, when I was a student at the American Academy of Dramatic Arts, Manhattan had a different vibe. For one, I carried a “stun gun” a Puerto Rican acquaintance secured for me. (No questions asked, if you catch my drift...) I lugged that thing around in my pocket – cuz – truth be told, the city felt a bit menacing back then to a relatively wholesome kid from Santa Fe, New Mexico.

Needless to say, I was also on a budget. During that summer, I ate hot dogs from the street vendors, tried my first knish from a Jewish deli, and discovered that Queens was not the regal neighborhood I had envisioned. I also made friends with a local who took me to eat the worst “Mexican” food I’d had in my life. Soggy, saucy and insipidly NOT Mexican, I cringed to think that this was what the Big Apple had to offer when I longed for what I considered “comfort food.”

Fast forward 18 years… and not only is Manhattan transformed into a wonderland of safe streets packed with shiny, happy people and (mostly) friendly taxi drivers but there are actually some decent Mexican digs.

When I first saw Papatzul around the corner from the swanky SoHo Grand, where I recently spent a couple of weeks, I had my doubts. Mexican… in New York? Did I really want to take a risk when there are so many places I’d be guaranteed a good meal?

Well, it was HOT outside. And, nothing sounded quite as refreshing as a margarita. So, up the steps and into the bar I bellied.

The first thing I noted was the vast array of tequilas. I mean, this wasn’t one of those “we have 300 tequilas!” type of places. Nor do I need a place to offer that many. (I can only make it through about 3 drinks in a sitting, myself.) Still, it had a decent array of the tequilas I enjoy: Partida, Herradura, Milagro and the like. I also happened to have a bottle of certified organic 4 Copas in my bag (I was teaching The Liquid Muse Sustainable Sips earlier that night) and I gave the bartenders a taste. (I’m always happy to introduce people to a “greener” way of drinking, after all…).

The atmosphere at Papatzul is great because the staff is so friendly. Ashley, the bartendress, was a doll – and makes mean tamarind as well as hibiscus margaritas (pictured here). She also recommended that I try a specialty of the house …. Which are scrambled quail egg enchiladas in a nutty sort of sauce. It is a dish typical of a region near Mexico City, where the owner Thierry grew up.

Now, I know what you’re thinking – Thierry? Is this some froggy transplant passing himself off as “Latino?” No, Thierry Amezcua is from Mexico, though his mother is from France. My dad is from France, so we chattered away in French for a while, too. (Another surprise in this tiny corner of Manhattan.)

Some guy, sitting with two models at the bar, kept asking when Thierry was getting a DJ for Sunday afternoons. It seemed as if Thierry has put a lot of thought into this, and although it could be a good idea (Felix, kitty-corner from Papatzul serves French bistro fare while blasting Brazilian samba on the weekends as patrons spill onto the street, Caipirinhas in hand), I couldn’t help but think about Anthony Bourdain’s description of NYC restaurant owners desperately grabbing at any gimmick to lure the customers to their corner of the sidewalk. I hoped that wasn’t the case with Thierry – but, as we all know, the restaurant business is “perro eat perro.”

I went to many fancy and wonderful places during my two weeks in New York but I can assure you that Papatzul is the ONLY place where the owner of the joint sat down at the bar next to me, pulled up a chair and talked shop in between cooking customers’ orders. (Thierry is also the Executive Chef.) If I had the means to live at the SoHo Grand, or in SoHo for that matter, Papatzul would be my neighborhood hangout. The people are nice. The food is good. The margaritas are delicious. And, yeah, the neighborhood ain’t too shabby. Which is important because that stun-gun would never get through security at the airport these days…

Toast Mother Nature!

In honor of Earth Day, here are a couple of recipes from The Liquid Muse Sustainable Sips(R) eco-friendly cocktail program. Eco-Tip: Save water - drink naked so you don't have to do laundry!

Detox America Cocktail
(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse
pinch freshly grated ginger
1/2 ounce lime juice
3/4 ounce raw sugar simple syrup
2 ounces organic pomegranate juice
1 1/2 ounces Bluecoat gin
3/4 ounce Veev acai liqueur

Pour all ingredients into a cocktail shaker. Add ice and shake well. Strain into a martini glass. Grate a little extra fresh ginger over the top of the cocktail, if desired. Garnish with a lime wedge.

Earthy Margarita Martini
(c) 2008 Natalie Bovis-Nelsen, The Liquid Muse
1 slice jalapeno
3/4 ounce 4 Copas agave nectar
3/4 ounce lime juice
11/2 ounces freshly squeezed grapefruit juice
1 1/2 ounces 4 Copas organic tequila
course sea salt

Rub half of a martini glass rim with lime, and dip that half into course sea salt. Set aside. Muddle jalapeno, lime juice and agave nectar in the bottom of a mixing glass. Add lime and grapefruit juices and tequila. Shake well and gently strain into glass.

Join the LIVE Online Cocktail Party TODAY at Sleepover 2.0

I met some really cool people in Chicago when I was out there teaching The Liquid Muse Sustainable Sips(R) eco-friendly cocktail classes. One night, the class was a group of super-hip, forward thinking, environmentally-friendly, tech-savvy bloggers, and the like. Among that group of friends was Amy Guth, who runs all sorts of cool online stuff - among them her own site: Guth A Gogo.

I was honored when Amy & crew asked me to create a signature cocktail for this weekend's Sleepover 2.0. We are going to do a live call and make the drink together over the net - why don't you join us? Here is the recipe so you can be prepared to share in the fun!

This drink is a modern twist on an old classic called the “Dark & Stormy.” The sweet-n-spicy of the Kilo Kai rum plays nicely with the cherry liqueur, lime juice and ginger beer. Rock-on, ladies!

Storm on the Horizon
© Natalie Bovis-Nelsen, of The Liquid Muse.com. May not be printed, sold or otherwise distributed without permission.

1 1/2 ounces Kilo Kai spiced rum
1/4 ounce maraschino liqueur
1/2 ounce freshly squeezed lime juice
1/2 ounce - 1 ounce ginger beer

Pour Kilo Kai, maraschino liqueur and lime juice into a cocktail shaker. Fill with ice, shake, then strain into either: a chilled martini glass; or an ice filled rocks glass. Top with ginger beer (to taste). Raise a glass to the girls!

Going Green in the Ghetto (in Mar Vista)

If you’re a fan of The Liquid Muse “Sustainable Sips” organic cocktails, you may enjoy a foodie-meets-greenie ‘underground dining’ experience, on Wednesday, Nov. 14.

Ghetto Gourmet will show "Who Killed the Electric Car?" a documentary about electric cars, hybrids, hydrogen and the future of transportation during a locally-sourced organic meal prepared by San Francisco-based Chef Cynthia Washburn. The film’s director, Chris Paine, will also be on hand for live commentary.

The event will take place in an eco-friendly Red Barn Prefab Home designed by Andrew Ariza, and Kris Moller, Founder and CEO of ConservFuel in Brentwood (apparently, the first station in Los Angeles and second in California - to offer E85 ethanol) will also be on hand.

You can read about the Gourmet Ghetto dinner I attended in Koreatown. Since then, GG’s prices have gone up to $65 per person – and don’t include booze or chairs (so peruse The Liquid Muse for BYOB ideas and bring cushions to sit upon). An evening in the “Ghetto” feeds both mind and body. And, by the sounds of it, this one will also feed your eco-conscience!

Hungry yet? Reserve here.

*photo from here

Bukowski's Tavern

Boston's Homage to a Tinsel Town's Rebel Poet

While in Boston, every day, for a week, I walked past a tiny, red, hole in the wall bar nestled between a parking lot and perched on the edge of a bridge over a freeway. Yes, the strange locale caught my attention but the real clincher was the bar’s name. How could I not be drawn in by a rebel writer with a penchant for the sauce, and fellow Angeleno, at that!

I wondered why the watering hole was called Bukowski. Did the controversial mid-20th century poet / novelist / ne’er-do-well own it at one time? Did he drink there? We don’t have a Bukowski bar in L.A.… so why was there one in Bean Town?

Finally, one evening, walking back over the bridge from Newbury Street where I taught The Liquid Muse Sustainable Sips Cocktail Classes to the Hilton, where I was staying, I could no longer resist my curiosity. I’d just pop my head in the crowded wisp of a bar, snap a photo and be on my way… unless incredibly tempted.

Well, as it turned out, there happened to one lone available seat at the bar. I suppose one could call it destiny. Or one could just call it an empty chair. Either way, I decided to try a cocktail.

Until I learned they did not serve cocktails. Only beer and wine. And, if there’s one thing I know about dive bars without a full liquor license, the wine is usually something to avoid. So, I asked the bartender for a beer brewed in good, old Massachusetts.

The native Bostonian on the stool next to mine suggested a Harpoon, which I tried, cuz I never doubt a local. Founded in 1986, it claims to be New England's largest brewery. The beer I had hit the spot - a bit of a bite, plenty of froth and went down smooth.

I also learned that Charles Bukowski has nothing to do with the bar at all. The name is an homage to the writer simply because the bar’s owner is a fan. The bar’s walls are painted by a local artist, and unfortunately I was not allowed to photograph them because the bar’s manager was concerned about them not being copyrighted. This struck me as a bit ironic considering they ripped off someone else’s name for their establishment … but whatever.

With my curiosity (and thirst) quenched, I headed back to my solitary hotel room with visions of vagabond literati running through my mind. If you make it to Boston, take a minute out of sight-seeing and high-end cocktailing to wax poetic with the locals over a long, cold brew. As Bukowski himself would agree, you never know you’ll find on the side of a freeway ramp.

Diet Be Damned!

In addition to teaching The Liquid Muse Sustainable Sips® cocktail classes in NYC, I also did a few media appearances related to Fre (alcohol-removed wine) for whom I’m the spokesperson and mixologist. One of the drinks I created for our summer media tour is called Tokyo Dreams, and inspired by Asian ingredients.

The recipe for Tokyo Dreams calls for fresh ginger, mandarin juice and canned lychees. Lychees are an Asian fruit easily found in Los Angeles but, I learned on our cross-country promotional tour (Seattle, 3 cities in Wisconsin, Rochester and NYC) they are rather challenging to secure in other parts of the country. (So much for creativity!)

Just before taping a cocktail segment on a radio show with Mike Calameco on WOR710 AM (which will be broadcast on June 15 in 60+ cities!), I was on a mad dash to find lychee so I could make Tokyo Dreams on the air. After poking my head into 4 markets surrounding my hotel in SoHo, I decided to just hop a cab down to Chinatown, where I’d surely find what I was looking for.

And, I did. At the very first store I entered. “Well, that was easy,” I thought. And, now I had time to kill. Hmm… the dumpling shop was just across the street…

“How often am I in New York’s famous Chinatown?,” I rationalized inside my own brain. Never mind that we have a Chinatown in L.A., replete with delectable Chinese fare. Who wants to ruin one’s own fun when a plateful of steaming pork dumplings is only moments away? I doused them with chili oil and gobbled them down. Ah. Delight.

Next, I figured I’d wander the streets – burning calories and taking in sights. Next thing you know, the Chinese lettering on the historic buildings turned to words like Lombardi’s and Italian sausages hung in the windows. Damn! “I just ate the dumplings,” I thought. I wasn’t really hungry anymore.

Then, a word entered my head and I knew I had to do indulge. Cannoli. I was in Little Italy. Diet be damned. Who cares if I had the dumplings only minutes earlier. I had to find a Cannoli. When in Rome… as they say.

It wasn’t difficult to fulfill my desire. Around the next corner, in an old brick building with a wooden bar inside, I found a case full of cannolis. I ordered one laden with chocolate chips tucked into the marscapone filling. It was sprinkled with powdered sugar and the lady handed it to me wrapped in a piece of wax paper. It felt authentic. It tasted authentic. Although, by the time I finished it and tossed the wax paper in the trash, I realized I don’t really like cannolis all that much, really. Still, I didn’t regret a thing.

Ultimately, I’m what I refer to as a “tongue traveler.” My voyages are not complete without tasting the local fare – both edible and drinkable. This is why I can refer to myself as a ‘gourmande of all things deliciously decadent.’ It isn’t an exaggeration. When I’m in an exotic locale (and nearly anywhere can be exotic to me), knowing each and every city becomes a finger-licking good experience.

All On the Same Page

Green is the new black – and the new brown, and mauve, etc. We’ve known this for a while, now. And, with all the new organic / sustainable / green products on the market, it seems that we are all gravitating toward the same ones!

For example, as seen in this post about The Liquid Muse Sustainable Sips cocktail classes, I feature:

- Bonterra wine
- Square One organic vodka
- Bluecoat gin
- Veev Acai Liqueur
- 4 Copas organic tequila

Each of the above (except for Bonterra) - and only the above - were highlighted at The Green Tasting Room last night at Tales of the Cocktail. Obviously, I’m a fan of each so I’m certainly not complaining – give me more of my favorite eco-friendly booze!

But it got me wondering - are these “the” greenies to be using? Does anyone have other green / sustainable liquors to recommend?

Moms Detox Seattle

With a little help from Method and The Liquid Muse...

Ok, well, I just plied them with drinks, and gave some tips in The Liquid Muse "Sustainable Sips" cocktail class. Method gave the hipster mom bloggers eco-friendly cleaning supplies. Together, we left Seattle a little cleaner, if not a little tipsy. Read the moms' review here.

Coming to Chi-Town!

I am super excited to be teaching The Liquid Muse Sustainable Sips (R) in Chicago, next week! It is one of my favorite American cities - and I know there are a ton of awesome cocktail bars and restaurants to explore. (Not to mention theatre, the lake and Hef's original Playboy mansion!)

So, this is where YOU come in... what are your favorite bars in Chicago? Help guide The Liquid Muse bar reviews by leaving your suggestions in the comments section!

Bonterra Organic Wine

Everything In Balance...

This “post of praise” is long overdue. When I first tried the Bonterra line (last fall), I was surprised that an organic wine could taste so delicious. Sure, I liked the concept, and felt happy to know that Bob Blue, Bonterra’s winemaker, was committed to a biodynamic product. However, I was skeptical. Would it taste as good as traditionally made wines?

Over the course of a week, I tried Bonterra’s Syrah, Cabernet, Viognier, Zinfandel, Shiraz-Carignane and Muscat. Each one was consistently delightful to sip on its own, paired well with food and, well, let’s just say I was sorry when I was left with a pile of empty bottles.

The wines are made from 100% organically grown grapes in Mendocino County. And, the vineyard follows biodynamic farming methods. For those who don't know, the very abreviated definition has to do with rotating fields, to avoid exhausting them. Very fitting, given that Bonterra's motto is "everything in balance." Bonterra’s numerous medals and awards prove I’m not the only one who is impressed with this sustainable product.

The most recent addition to the Bonterra family is the 2006 Sauvignon Blanc. Winemaker Blue says, “This is a wine that truly is made in the vineyard.” Grapes were picked at varying levels of harvest, capturing both green and ripe fruit notes. It is praised for its layered flavors of berries, lemongrass, kiwi and guava, balanced with vibrant acidity. I also enjoyed an essence of peach and mango.

Playing off the wonderful fruit and freshness of the Sauvignon Blanc, I created an organic “Green” and White Sangria in celebration of summer. I presented this recipe in my Sustainable Sips Cocktail Class, on Tuesday July 24 at X bar in Century City. I just couldn’t resist sharing it with you, Sipsters!

The Liquid Muse “Green” and White Sangria
2 cups chopped organic, seasonal fruits (I used mango, kiwi, peach, plum and pear.)
3/4 cup Square One Organic Vodka
1/4 cup organic raw brown simple syrup
Bonterra Organic Sauvignon Blanc

Place chopped fruit in a glass bowl, and douse with vodka and simple syrup. Marinate in refrigerator for several hours. When ready to serve, spoon 2 tablespoons of fruit mixture into a bowl-shaped wine glass. Then, fill half way with Bonterra Sauvignon Blanc.

Organic Raw Brown Simple Syrup:
2 parts organic raw brown sugar to 1 part purified water. Bring to a boil, then simmer for on low for 3 minutes, stirring constantly. Cool, and refrigerate.

People Against Dirty!

Cleaning Up America, One Cocktail at a Time...

I've just finished up my last round of The Liquid Muse Sustainable Sips(R) cocktail classes in Chicago. What a blast! Not only are Chicagoans some of the nicest Americans you'll ever meet, the Method Home pop up store is a wonderful place to share stylish sustainable lifestyle tips.

I was first introduced to the Method line when they invited me to team with them on their Detox America campaign. Sure, I'd seen the products in Target but I had no idea that they were non-toxic and would make my house smell amazing!!! I now have the almond wood polish, cucumber spray, lavender dish soap and brand new eucalyptus mint toilet bowl cleaner.

Although, I do admit that the best part about cleaning my house with green products... is making an eco-friendly cocktail when I'm done...

A hearty thank you to my eco-friendly liquor sponsors: Veev acai spirit, 4 Copas tequila, Bonterra wine, Square One vodka and Bluecoat gin.

The Manic Mommies and The Liquid Muse

"Sustainable Sips" Earth Day Podcast

While in Boston, I taught several eco-minded groups how to make organic / sustainable cocktails! "Eat Organic? Drink Organic!" is my slogan, and we had a ball!

Listen to this podcast to hear more about my class with the awesome Manic Mommies (who, btw, are super hip, savvy and amazing! They make being a mom seem sooooo cool). Our interview kicks in about halfway through the podcast. And, don't forget to check out their website!