If you use expensive organic spirits in a cocktail, be sure the other ingredients are organic, too. Organic spirits generally don’t belong in a neon-green apple-tini, says Square One Vodka founder Allison Evanow. “Don’t shop for your mixers in the liquor aisle; shop for your mixers in the produce aisle.”
Use organic fruit purees as mixers. Mixologist Darryl Robinson, a k a DRMixologist, who creates organic concoctions for special events and at the Hudson Bar at New York’s Hudson Hotel, always selects peak-flavor, in-season fruits. “I’ll puree them and freeze them to use later.”
“Don’t shop for your mixers in the liquor aisle; shop for your mixers in the produce aisle.” Unless, of course, it’s a bottled mixer made with organic ingredients.
Choose organic sweeteners for cocktails. Robinson uses organic agave nectar instead of simple syrup made with white sugar. He also likes organic brown sugar or organic maple syrup for cocktails made with dark-colored spirits.
Balance the flavors. Organic spirits, like a botanical gin, can taste bolder than conventional booze, says Robinson, so you may need to adjust the amount of other ingredients. His secret ingredient: organic pineapple juice. “Just a splash, even in a cocktail that doesn’t call for it, can make a difference.”
If you do use a bottled mixer, make it an organic one, like modmix or Monin’s organic line.
Also in this series:
Part 1: Wine, beer, and spirits hop on the organic bandwagon
Part 5: Sake
Part 6: Tequila
Eat Cheap, Eat Well 
Pingback: Sustainable sippers, part 1: Wine, beer, and spirits hop on the organic bandwagon « Eat Cheap, Eat Well, Eat Up!
Pingback: Sustainable Sippers, part 3: Vodka and gin « Eat Cheap, Eat Well, Eat Up!
Pingback: Sustainable sippers, part 5: Ah, sake « Eat Cheap, Eat Well, Eat Up!
Pingback: Sustainable sippers, part 2: Wine « Eat Cheap, Eat Well, Eat Up!
Pingback: Sustainable sippers, part 6: Tequila « Eat Cheap, Eat Well, Eat Up!