Here's one way to get into the Earth Day spirit: Weisi Li, bartender at West Village farm-to-table institution Blue Hill, created three simple cocktails using American Harvest, a 100 percent organic vodka, and fresh, seasonal ingredients.

American Harvest is made with sustainably grown organic wheat and locally-sourced water. The process is fueled by wind-generated power, and the final product is hand-packaged in 100 percent recyclable bottles. How's that for guilt-free sipping? Cheers to you, Mother Nature.

A Tonic from the Garden

1.5 oz Dill & Fennel infused American Harvest*

1.5 oz Dill & Fennel infused American Harvest*

.75 oz Thatcher's Organic Blood Orange Liqueur**

4 Sorrel leaves

Fever Tree's Mediterranean Tonic Water

Bruise 3 sorrel leaves in shaker before adding the other ingredients. Shake, strain over ice in a Collins glass. Top with tonic water. Garnish with a sorrel leaf.

*Place 2 ribs of fennel (sliced) and 3 strands of dill straight into the American Harvest bottle. The flavors should be well infused after 24 hours. Feel free to replace fennel/dill with any herbs or vegetables in season.

**If Thatcher's is not readily available, Combier or Cointreau orange liqueurs are both great alternatives.

(Credit: American Harvest)

Spring Suite

1.5 oz American Harvest .75 oz Spring pea

1.5 oz American Harvest

.75 oz Spring pea puree*

3 barspoon Meyer lemon marmalade

.5 oz Lemon juice

5 Mint Leaves

Combine all ingredients in shaker. Shake, double strain in a coupe. Garnish with a lemon twist.

* Boil a pot of water seasoned with salt (to the strength of sea water). Blanch the spring peas until sweet to taste. Then cool down immediately in a ice bath. Puree in a food processor or blender and add regular water to loosen (to the consistency of a very loose fruit smoothie). Strain through sieve.

(Credit: American Harvest)

Freshley Pick(l)ed

2-2.5 oz American Harvest .5 oz Pickled green

2-2.5 oz American Harvest

.5 oz Pickled green garlic juice* .25 oz Pickled beet juice*

Combine all ingredients in shaker. Shake, double strain into coupe. Garnish with a pickled green garlic segment.

* Any vegetable in season can be pickled, and any purchased pickle juice will be equally delicious. I prefer my pickling liquid a little on the sweeter side - a couple notches of sweetness from a bread and butter pickle liquid. The recipe can be equal parts vinegar and water, with 2:1 sugar to salt and any other pickling spices. 12 hours is more than enough time to extract the flavors of green garlic and beets.

(Credit: American Harvest)

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