Are you ready to start making eco-licious cocktails?  This is the spot to learn what's hot and find the best                         and recipe ideas. 

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ECO-BAR, your guide to Eco-licious Libations
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eco-licious libations
TM
Posmo Sparkler

Ingredients:

1 1/2 oz. Square One Organic Vodka
3 oz. Organic Pomegranate juice
1 oz. Fresh organic lime juice
1/2 oz. Agave Nectar
Splash of SIPP - Mojo Berry or sparkling water


Preparation:

Combine first 4 ingredients in a martini shaker filled with ice. Shake and pour into a high ball glass with ice. Top of with SIPP - Mojo Berry or sparkling water.  Enjoy!


Served at the Green Wedding Consortium Holiday Party!



Jade Gimlet

Ingredients:

2 oz. Square One Organic Cucumber Flavored Vodka
4-5 leaves of fresh Basil
1 oz. Fresh organic lime juice
1/2 oz. Ginger infused simple syrup
Cucumber wheel for garnish


Preparation:

In a shaker muddle basil slightly with a muddling stick.  Add ice and first 4 ingredients.  Shake vigorously for 10 seconds.  Strain into a chilled martini glass.  Garnish with a thin cucumber wheel floating on top.  Enjoy!


Served at the Green Wedding Consortium Holiday Party!



ECO-CHIC COCKTAILS
as seen in BRIDES magazine!
                                  Berry Rhubarb-tini

    2 Organic Strawberries
    2 oz Organic Vodka
    2 oz of Rhubarb Simple Syrup (see recipe below)
    ½ oz of SIPP - Ginger Blossom sparkling eco beverage
    Organic Raw Sugar for rimmer

Directions:
Muddle 2 strawberries in shaker.  Fill shaker with ice and add Vodka and Rhubarb Simple Syrup.
Shake vigorously and strain into sugar rimmed martini glass.  Finish with SIPP – Ginger Blossom.



Berry Rhubarb Sparkler

      2 oz Organic Vodka
    1 ½ oz of Rhubarb Simple Syrup (see recipe below)
    2 oz of SIPP – Berry Rhubarb sparkling eco beverage
   
Directions:
Fill shaker with ice and add Vodka and Rhubarb Simple Syrup.  Shake vigorously and pour into a highball glass filled with ice.  Finish with SIPP – Berry Rhubarb.

Rhubarb Simple Syrup:  Place 1 ½ cups of chopped rhubarb, 1 cup of organic sugar or agave nectar, and 1 ½ cups of water in a saucepan.

Bring to a boil, then turn down to a simmer and cook for about 15 minutes, until the syrup is bright pink. Turn off the heat and allow to cool.

Strain syrup into a glass bottle or jar, cover and refrigerate until needed.

*SIPP will be available soon through ECO-BAR at www.haveasipp.com