Ringing in the New Year with Sustainable Treats {Cocktail Recipes}.

Another year is coming to an end, and that means it’s time to celebrate.

Hosting your own party is the best way to make sure it’s sustainable and allows you to ring in the New Year with a nod to the environment—not to mention you can pick your own music and save on gas or cabs.

You can also skip paper invitations and send out Evites encouraging friends to carpool or use public transportation. By following the rest of the tips below, you can cut back on the amount of trash you have to clean up the next morning, make sure your guests eat healthy, and help with the inevitable post-party hangover.

Let’s talk food:

The holiday meal is a time to relax, connect and celebrate with family, close friends, and loved ones. With these sustainable ideas, you can focus on the experience with comfort:

  • Organic, Local and Free-Range: Choose a heritage turkey or grass-fed, organically raised roast. Organic winter squash from your backyard, locally grown vegetables from the farmer’s market and homemade rolls all create a sustainable, delicious and healthy meal.
  • Decorations: You can make your own confetti out of scrap paper, newspaper, and holiday gift wrap, or use empty wine or champagne bottles as candlestick holders or vases.
  • Skip Disposables: Bring out the fine china, utensils and cloth napkins. Or pool resources from several houses for large gatherings.
  • Avoid Individual Beverages: Make homemade eggnog, hot chocolate or iced tea in large quantities and prepare pitchers of ice water in advance to set on each table to reduce waste from water and soda bottles or cans.
  • Compost: Any food scraps that can’t be used for leftovers (or broths) can be composted or given to animals to reduce any potential waste.
  • Clean Green: Clean up after guests have left with all-natural household cleaners. Run only full loads of dishes in the dishwasher and throw cloth napkins and tablecloths in with other laundry.

Let’s talk cocktails:

As the holidays are in full swing, I know cocktails are something we like to offer at our parties. Here, I have adapted a few sustainable and organic Mindful Mixer cocktail recipes. By fueling your body with supportive herbs, these elixirs not only feel good going down but are good for you too.

All of the tinctures contain healing properties that support and promote health on many levels.

The right cocktail recipes will not only be a delicious addition to your evening, they’re a simple way to support makers of high quality, organic spirits. They could even spark a conversation about sustainability and the benefits of organic agriculture with those who may not know what all of that means.

*** Please remember to drink responsibly ***

The Peppered Pear:


For the soaked Asian Pear Garnish:

  • 1 oz Fernet
  • 1 oz Black Walnut Liqueur such as Lux Alpina Nocino
  • 1 oz Black Bitters
  • Sliced Organic Asian pear

20 minutes before making the cocktail, thinly slice half of an Asian Pear. Place the pear slices into a shallow bowl containing all of the ingredients listed above. You can completely submerge the pear, or gradually slide it into the concoction over time to create an Ombré effect. The idea is to have the pear absorb the mixture of bitters and liqueurs. Black walnuts were historically used to dye fabrics, and we’ve used this idea to create a lovely colored garnish. It’s also delicious!


In a cocktail glass or martini shaker muddle 2 pear wedges per cocktail, along with the black peppercorn until finely mashed. Add ice, gin, Pine syrup and bitters and shake very well to further pulverize the pear and peppercorn. Using a cocktail strainer, strain the mixture into a chilled martini glass, top with the soaked pear garnish and enjoy!

Fresh Hibiscus and Organic Quinoa Vodka Martini:



Combine all ingredients and shake for 10 seconds. Strain over fresh ice into Collins glass. Garnish with a fresh sprig of mint.

Pine Pollen Cocktail:



Combine all the ingredients in a shaker over ice. Shake well, strain into a glass over fresh ice. Garnish with a twist of grapefruit peel, or a candied citrus rind.

Author: Mary Rogers

Editor: Renée Picard

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