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Paul Abercrombie

Paul Abercrombie

The first organic cocktail book ever has now been written by Paul Abercrombie called Organic, Shaken and Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails. Paul has written for The Washington Post, Wine Enthusiast and National Geographic Traveler. Listen to our podcast radio interview with Paul below, click play.  Paul shares some organic Bourbon recipes right below the podcast.

For more information on the first organic Bourbon and other spirits that are being produced by Baindridge Organic Distillers that Paul mentions in the podcast, visit this link.

Emperor Norton’s Mistress

The Bogie and Bacall of booze, smoky bourbon and provocatively flavorful organic strawberries are a perfect pairing curiously improved by the soft vanilla hints of the liqueur Navan and the regal citrus zest of Cointreau. This drink was named in honor of Joshua Norton, a turn-of-the-nineteenth-century character from San Francisco who proclaimed himself Emperor of the United States. As his “mistress,” this drink is as delightfully eccentric as he was.


4 medium-size organic strawberries, hulled
1 1/2 ounces Bourbon whiskey
1/2 ounce Navan vanilla liqueur
1/4 ounce Cointreau


In a cocktail shaker, muddle 3 of the strawberries into juice. Add the bourbon, Navan, and Cointreau, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into an ice cube–filled large old-fashioned glass. Slice the remaining strawberry halfway through and set on the rim of the glass.

Roasted Red Pepper Julep

Organic red peppers, jam-packed with flavor when raw, transform into culinary gold when subjected to fire. The smoke and caramel released by roasting them accentuate those same characteristics in the bourbon. The mint and sparkling water give the drink just the right freshness and restraint.


4 sprigs organic mint
1 ounce Organic Simple Syrup
2 ounces Organic Roasted Red Pepper Puree (recipe follows)
2 ounces Kentucky Bourbon
2 ounces cold sparkling water


In a Collins glass, muddle 3 sprigs of the mint and a dash of the simple syrup until the mint is bruised. Add ice cubes until the glass is halfway full, then add the remaining simple syrup, the red pepper puree, bourbon, and sparkling water. Stir slowly. Serve garnished with the remaining sprig of mint.

Organic Roasted Red Pepper Puree: You can buy organic roasted red peppers, but fresh are better. Here’s how to make your own.

Preheat the broiler. On a foil-lined roasting pan, place 1 large organic red pepper. Set under the broiler, turning it as needed until the skin is charred all over, 10 to 15 minutes. Remove from the oven and let cool. Peel off all the skin, cut out the stem, and scrape out the seeds. Process the pepper flesh in a food processor until smooth.

Kentucky Christmas

Kentucky Christmas

Organic cranberries play to and off of bourbon’s sweetness for a wonderfully refreshing way to enjoy the taste of Christmas, even in summer (use frozen cranberries if fresh are not available).


Handful of organic cranberries, rinsed and picked over
4 ounces organic cranberry juice
2 ounces Bourbon


In a pint glass, muddle the cranberries until crushed (make sure not to pulverize the cranberries so much that you release the seeds’ bitter taste). Add a large handful of cracked ice, the cranberry juice, and bourbon, and stir.

Churchill Downs

Apples and bourbon are like old friends—at ease, well matched, able to finish each other’s sentences. But sometimes familiarity can be a little boring. Adding the soft sweetness of grapes helps showcase all that’s great about these two—and brings a welcome freshness.


10 to 15 organic grapes (green, red, or a combination)
1 ounce Kentucky Bourbon whiskey
1/4 ounce freshly squeezed organic lemon juice
Splash of organic apple juice


In an old-fashioned glass, muddle the grapes gently until mashed. Add the bourbon, lemon juice, and apple juice, fill the glass with ice cubes, and stir.

Cherry Snaps
(Recipe makes about 12 drinks)

Like its name says, this party pleaser is a snap to prepare—but you’ll need to let it steep overnight to reach its most glorious flavor. Rich and earthy organic black cherries lose their inhibition when partnered up with bourbon, and the ginger lends an enlivening zing


One 750-milliliter bottle Maker’s Mark bourbon
6 cups organic black cherries, stems and pits removed
4 ounces Ginger-Infused Organic Simple Syrup (see below)


In a large pitcher, combine all of the ingredients, stirring to mix well. Cover and refrigerate overnight. When ready to serve, pour the mixture into ice cube–filled rocks glasses, making sure to include a few cherries in each drink.

Ginger-Infused Organic Simple Syrup: In a medium-size saucepan, combine 1/2 cup organic sugar, 4 ounces water, and a thumb-size chunk of organic ginger, peeled and thinly sliced. Heat over low heat and let simmer for 15 minutes, stirring until the sugar dissolves. Remove from the heat and let cool. Strain out the ginger. The syrup can be stored, in an airtight container, in the refrigerator for up to 1 month.


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6 Responses to “Organic Cocktails and Spirits, Podcast Interview with Paul Abercrombie, Author of Organic, Shaken and Stirred”


    Dear Tom and co-ops you introduce the best drinks I used to know up to now.
    I wish you every success and a very Happy and Prosperous 2010
    I wish I were there to taste all those special Juice Drinks and all,especially the KENTUCKY CHRISTMAS one.

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