It’s time for some Earth Day libations!
Earth Day is Wednesday, April 22 and what better way to celebrate than with a cocktail? Whether it’s using earth’s bounty in a drink or using products that donate to earth charities, these cocktails celebrate our planet deliciously. So while you are signing petitions to save the planet, why not mix up one of these springtime sippers and say cheers to Mother Earth.
Baby Blossom Fizz
Courtesy of Erick Castro, Polite Provisions, San Diego
- 2 oz. London dry gin
- 3/4 oz. Lemon juice
- 3/4 oz. Rose petal syrup*
- 1 Egg white
- Club soda, to top
Preparation: Add all ingredients sans ice to shaker can. Shake vigorously, 5-6 strong jolts. Add ice and shake briefly, then strain into a glass. Top with a splash of club soda and serve.
*Rose Petal Syrup
- 4 cups Hot water
- 1 cup Rose petals
- Corta’s Rose Water
- 4 cups Sugar
Preparation: Add hot water to rose petals and steep 30 minutes. This will create a rose petal infusion. After 30 minutes squeeze out excess water from roses petals and discard rose petals. Add 1 teaspoon Corta’s Brand Rose Water, which you can buy at a spice shop. Top off rose petal infusion with water until it is back to 4 cups in volume. Add four cups of white sugar to rose petal infusion and stir well. Adding sugar will turn your rose petal infusion into an actual syrup. Chill the now finished syrup and keep refrigerated.
Tree Bark Vanilla Bourbon
Courtesy of Tucky Dias, Cucina Enoteca, Newport Beach, California
- 1 bottle Bourbon
- 2-4 pieces Tree Bark (we recommend pine)
- 1 tbsp. Honey
- 3 Vanilla pods (split in half)
Preparation: Combine tree bark, honey and vanilla in bourbon in sealed infusion jar and let rest for 5-7 days in a dark corner. Once infused, flavor should have strong smoky notes. Strain out the solids and enjoy the whiskey as desired.
Courtesy of Anthony Schmidt, Rare Form, San Diego
- 1 1/2 oz. London Dry Gin
- 1/2 oz. St. George Basil Eau De Vie
- 3/4 oz. Fresh Lemon Juice
- 3/4 oz. Honey Syrup (3:1 honey to water)
Preparation: Add all ingredients to a shaker can. Shake vigorously, 7-8 strong jolts, and strain into an ice-filled double old-fashioned glass. Garnish with a pinch of cracked salt spread on top of ice, and a fresh basil leaf.
(This cocktail is brilliantly made with all organic and local farmer’s market ingredients)
Courtesy of Florian, NYC
- 2 oz. Organic Cynar artichoke liqueur
- 1 oz. Organic honey and fresh lemon juice (1:1)
- 5 oz. Ginger beer
- 1 slice Organic lemon
- 1 slice Organic orange
- 3 slices Organic cucumber
- 1 slice Organic green apple
- 1 Organic fresh mint
- 1 Organic strawberry (or two)
Preparation: Muddle lemon, orange, cucumber, apple, mint and strawberry and combine in shaker with organic Cynar. Shake vigorously and pour into jar over ice. Add ginger beer and garnish with springs of mint and fruit of choice. Can be made fresh individually or in jars for a party.
Lexington Brass’ Bees Knees
Courtesy of Lexington Brass, NYC
- 2 parts Bombay Sapphire gin
- 1 fresh squeezed lemon
- 1 tbsp. Lavender Honey
Preparation: Combine all ingredients. Shake with ice and strain into a pilsner glass. Fill glass with crushed ice and top with dried lavender stock.
ONEHOPE Wines, is a great choice for Earth Day, as 50% of the profits from their Sauvignon Blanc go to the sustainability charity, SAVE OUR PLANET. For every bottle of Sauvignon Blanc, American Forests will plant a tree in a forest here in the U.S. American Forests encourages the long-term sustainability of America’s forests, restoring wildlife habitat and developing quality environmental education programs to assure that Americans today and in the future enjoy healthy, growing forests.
White Peach Sangria
- 1 bottle ONEHOPE Sauvignon Blanc (half of the profits go to Save Our Planet)
- 1 bottle ONEHOPE sparkling wine (half of the profits go to End Childhood Hunger)
- 1/4 cup Grand Marnier
- 1 cup Raspberries
- Lime Slices from 1/2 lime
- Orange slices (1/2 large navel orange)
- 2 Ripe peaches (cut into wedges)
- 2 Apples (seeded and cut into slices)
- Orange juice (from 2nd half of large navel orange or ~1/4 cup)
Preparation: Combine all ingredients in a sangria bar carafe and cover tightly. Refrigerate for at least 2 hours and up to 24 hours. Fill glasses with crushed ice and garnish with fresh orange slices, raspberries, and peaches. Top with sparkling wine before serving (if desired).
Guava and Sage Sangria
- 1/2 bottle ONEHOPE Sauvignon Blanc (half of the profits go to Save Our Planet)
- 1/2 bottle ONEHOPE sparkling wine (half of the profits go to End Childhood Hunger)
- 1/4 cup Cognac
- 1/4 cup Pureed guava (use guava juice if fresh guava isn’t available)
- 1/4 cup Pear juice
- 1/4 cup Cranberry juice
- Thinly sliced orange spheres
- Strained cranberries
- Fresh sage
Preparation: Combine ONEHOPE Sauvignon Blanc, 1 cup of the ONEHOPE sparkling wine, all of the Cognac, guava, pear juice, cranberry juice, sliced oranges and cranberries into a sangria bar carafe, stirring as you go. Let the mixture chill in the refrigerator for 2-3 hours. Serve on the rocks, garnish with fresh sage, cranberries, orange slices and top with a dash of ONEHOPE Sparkling Wine.