Classic Margarita

As I've mentioned in a previous post, Margaritas = Yum. Triple Sec? Not such a yum equivalent. I've read a number of articles about Margarita taste-offs, and have read about - and experienced - the dilemma faced by cocktailians; higher-end orange liqueurs bring an extra layer of flavor to a Margarita, but they aren't sweet enough to balance the cocktail properly. Meanwhile, triple sec is a "Johnny-One-Note," but is sweet enough to do the job. And of course, none of them are organic. This sounds like a job for - Super Cocktail Woman! Or something like that.... bear with me.

So, I set out to make an organic citrus mixer to use in place of Triple Sec. Many blends and iterations later, ta-da! Artemesia Quattro was born. A delicious blend of oranges and tangerines (from my friend Patty's yard) Bearrs lime from my yard, and grapefruit from Brad and Darryl's yard. Why, all of those ingredients come from Berkeley, half of them from a three block radius! I infused them in organic spirits, and sweetened it all with agave nectar, which of course is what tequila is made from, so it makes for a harmonious combination.

Behold! A truly superior Margarita.

Artemesia Classic Margarita
serves two

3 full jiggers Tequila
2 full jiggers Freshly squeezed lime juice
1 full jigger Artemesia Quattro

Measure all ingredients into your cocktail shaker, add 4-5 ice cubes, and let sit while you salt the rims of your cocktail glasses.

Place a couple of tablespoons of kosher salt on a saucer. Rub the rim of your glasses with a cut lime, and roll the outer rim of the glass in the salt. Now, shake shake shake the cocktail, counting to 20 Mississippi. Then pour into your glasses, and enjoy. Marcona almonds are a tasty treat with this.

Coconut Bliss Cocktail

The inspiration for this new cocktail came to me while I was cross-country skiing. I kept thinking about my ginger liqueur, and Thai coconut soup - coconut milk, ginger, lime juice...... And about the recent impulse purchase I'd made at the Farmer's Market from the nice young men of Coracao Confections - coconut sugar! (http://www.coracaoconfections.com/) They explained to me how coconut sugar was nectar extracted from the coconut blossom, then cooked down and dried, that it's low on the glycemic index, and easily dissolved. It has a texture and flavor that's reminiscent of maple sugar; crumbly, brown, faintly redolent of coconut. They use it in their raw, organic chocolates and other treats. (Coconut blondie bar - off the hook!)

The first night I finally put it all together - oh, baby. This is GOOD. It's so good I drank it before remembering to take pictures of it the first three times I made it. Fourth time is a charm ......

Coconut Bliss

Makes one cocktail

2 1/2 ounces Artemesia Organic Ginger Liqueur
1 ounce fresh-squeezed organic lime juice
1 ounce organic unsweetened coconut milk (I like Native Forest)
2 tsp coconut sugar

Additional coconut sugar for rimming your cocktail glass, on a small plate


Put all of the ingredients in a cocktail shaker, and stir to dissolve the sugar and combine well. Take a quick taste once it's well mixed; does it need a little more sugar? Repeat. Now add several ice cubes.

Run a cut lime slice around the rim of your martini glass, then roll the moistened outer edges in the coconut sugar until it sticks.

Now shake shake shake the cocktail shaker, counting to "20 Mississippi." Strain into your glass. Try not to chug it down. Yeah, this is chick drink; that's okay once in a while.


Note: Coconut sugar is available at natural food stores, at Berkeley Bowl, and by mail order through a number of stores, including Amazon.

Twist! Ginger Lemon Cocktail

Almost immediately after letting friends know that I had posted my new Grapefruit Margarita recipe, a desperate plea came in from my friend Ginger: "For the love of God, Woman! The future of humanity depends on your designing a new cocktail using the Artemesia Ginger Liqueur - Stat!" At least I think that's how she put it... perhaps the exact wording escapes me.....

Well, with a challenge like that before me, I certainly had no choice - none whatsoever - as to what I'd be doing next. I fell asleep that night thinking about what tastes great with ginger; immediately came the thought - ginger and lemon! And I researched proportions, and sampled and tinkered, and served the results to family and friends. Tirelessly, we all gave it up for the good of humanity. Last night, at last, came the perfection I sought. And here, before you, the results. The Meyer lemon* juice, a common varietal in California backyards, brings a refreshing lemon lift, tempered by its characteristic sweet notes, while the ginger liqueur gives a pleasing, long finish with warmth that you feel all the way down.


Artemesia Ginger Twist

Makes two cocktails

2 1/2 ounces Artemesia Ginger Liqueur
1 1/2 ounces Artemesia Limoncello
1 ounce vodka
1 ounce Meyer Lemon Juice*


Pour all ingredients into a cocktail shaker, add ice, and shake until it's really cold; I like to count to about "20 Mississippi." Pour, garnish with an optional lemon twist, and enjoy!


*The Meyer lemon is a sweet, thin-skinned California native. Said to be a cross between a tangerine and a lemon, it grows beautifully and prolifically in many a backyard. They are not generally available commercially, and seldom outside of California. Should you not have access, you can ask a California neighbor to share, or a friend to mail some to you. If you need to substitute with another varietal, you may need to adjust the quantity, or add a little sweetener.