Connections between Organic Food and an Organic Cocktail
Beer is made of barley or wheat, wine is made from grapes, vodka is usually made from potatoes, rum is made from sugarcane products, and whiskey is made from barley, rye, wheat, or corn. The suppliers of the raw ingredients are usually the agricultural industry. Therefore, the same concerns about pesticides and enhancers, being used in produce, are applicable to most types of alcohol as well. And the same benefits of organic food apply to the organic cocktail. Organic restaurants and businesses concerned with sustainable food should look into the alcohol options available to stock the bar. Home brewers and cocktail lovers should consider the benefits of organic for themselves and the environment, and may opt for an organic cocktail next time around.
Green Cocktails and Business
Many companies, such as American Harvest, Tru Organic (vodka and gin), Crusoe (rum), and Slow Hand (whiskey), offer organic spirits to use as a base for a green cocktail. Many bars across the world have begun offering highly artisanal cocktails, using organic ingredients. Blending in flavors from herbs and fruits either while mixing the organic cocktails or allowing its flavors to infuse the alcohol and using it to stock the bar for later use, allows organic food to be used to create a green cocktail. Consumers around the world have made “going green” a top concern and offering an organic cocktail menu that caters to their concerns will draw them as customers. Organic beverages in general can be a great product to stock the bar with. Using fresh ingredients and organic spirits from smaller companies (since most of them are still relatively small) in an organic cocktail, can raise the quality of the drink. Bartenders should sample a small glass of the organic spirits before mixing the cocktail, to ensure the flavor and quality match up to the non-organic counterparts. Once the organic spirits have been deemed worthy of being mixed and sold to customers, a business can start marketing itself as an organic restaurant or bar, or simply as “organic-friendly.”
Finding a Balance
Not every business owner or customer is concerned with the environmental impact of non-organic products. Therefore, choosing organic food or organic cocktails over regular options should never come at the expense of taste, quality, or major price differences. Unless a business is bluntly an organic restaurant, the pros and cons of sustainable food must be weighed for each ingredient. For a business to be successful there must be a fine balance between ingredient price and selling price. If the most expensive and highest quality ingredients are used, the business prices will be higher, and the customer base will be more specific. Unfortunately, in the case of organic food, the fact that the food is better for consumer health and the environment does not always correlate with quality. The prices tend to be higher as well. Businesses can experiment with different organic spirits available in order to find the best solution for creating an organic cocktail. The results can be well worth the effort.