Alex Williams of The New York Times reports on the new rage sweeping the bars and cafes in New York City. Cocktails made with organic fruit. Take a look:
In an era of “natural” cigarettes, trans-fat-free chips and low-carb beer, it is probably no surprise that that last guilty pleasure, the cocktail, is trying to atone for its sins. And it isn’t just vegan restaurants serving more vitamin-rich vodka mixes and slinging vegetable gardens in a glass.Even Eating to Live on the Outside favorite Sacred Chow serves organic beer. I know, I’ve tried it first had—or should I say first mouth—yes, it would a be concession. Now, for Dr. Fuhrman’s thoughts on alcohol check out: Alcohol and Your Health.
Whether absurd or merely inevitable, the idea of healthier tippling has started to catch on among those who have embraced things like organic food and low-sugar diets. Always ready to pounce on a fad, mixologists at trendy bars, restaurants and clubs in New York and Los Angeles have begun creating concoctions from organic fruit and vegetable purées and vitamin-filled sports drinks instead of gooey syrups.
At the same time, a new generation of liquor brands built around herbal extracts and antioxidant-rich ingredients like green tea, pomegranate and the Brazilian açaí berry (the current “it” fruit) have hit the market. Sugary cosmopolitans, apple martinis and mojitos have started to look as dated as “Sex and the City” reruns. A more contemporary alternative would be a drink like Vitamin Dj, mixed from freshly juiced organic carrots, Granny Smith apple juice, elderflower liqueur and vodka, which was introduced a few weeks ago at the Midtown restaurant Django.
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