Green Cocktails Go Mainstream
Drinking Local, Organic and Seasonal at This Year's "Tales of the Cocktail"
Every July, thousands of mixology enthusiasts descend on New Orleans for an event known as Tales of the Cocktail.
As you might expect, it's a potent combination: A city where the liquor flows like the mighty Mississippi, hosting some of the world's most prominent bartenders, booze-makers, and barflies. But rising over the din of dozens of cocktail shakers, there's some serious learning going on... and this year, many Tales sessions focused on sustainable sips.
In one panel, noted green-bar guru H. Joseph Ehrmann led Slow Food USA director Alan Katz and author-bartender Bridget Alpert (author of Market-Fresh Mixology, a handbook for seasonal sipping) through the subject of Green, Seasonal Bars and the cocktails they serve... complete with tastings, naturally.
In another panel, devotees of artisan spirits discussed trends in organic and/or low-carbon-footprint liquors, locally distilled drinks, and other small-time treasures. The consensus: We're on the cusp of a revolution in spirited drinks that could rival the microbrew craze of the 80s and 90s. Cheers to that!
Anita Crotty
Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.read full bio.
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