Eat and Drink Cocktail recipes: Organic, seasonal Earth Day drinks By amNY.com Updated April 17, 2014 2:36 PM Print Share fbShare Tweet Email 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 Photo Credit: 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. Spring Suite Photo Credit: American Harvest 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. Freshley Pick(l)ed Photo Credit: American Harvest 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. By amNY.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.