Although produced in Jalisco, Mexico, 4 Copas Tequila is made from organic blue agave plants in a “green” distillery and certified organic by the USDA. Available in blanco, reposado, and anejo styles, 4 Copas also produces certified-organic agave nectar–a preferred alternative to simple syrup for mixing organic cocktails.
Benefits: Supports sustainable farming practices south of the border. Proceeds from sales of 4 Copas’ special-edition bottles also support preservation of endangered sea turtles in Baja California.
Drawbacks: Like other organic spirits, organic tequila is pricey–4 Copas Blanco starts is $57 for a 750-milliliter bottle. And organic tequila is still new to the green scene, so it can be especially hard to find. But more producers are coming on board: Last year, the 200-year-old, family-owned Casa Noble distillery in Jalisco, Mexico, where 4 Copas is produced, received organic certification from the USDA.
Sparkling Paloma
A Paloma is a traditional Mexican cocktail combining grapefruit juice and tequila. Use fresh grapefruits, which are in season, juicy, and abundant right now. This is an easy sipper to prepare and a change of pace from the best-known tequila cocktail: the margarita.
Kosher salt, for rimming the glass (optional)
2 ounces organic blanco or reposado tequila
2 ounces organic grapefruit juice (no pulp)
1 tablespoon fresh lime juice
1 tablespoon agave nectar
Sparkling water
- Optional: Pour a thin layer of salt in a saucer. Moisten the rim of a highball glass with a damp towel. Place the rim of the glass in the salt, gently turning to help salt adhere to glass.
- Fill glass with crushed ice. Add tequila, juices, and nectar, stirring gently to combine. Top with sparkling water. Yield: 1 serving.
Also in this series:
Part 1: Wine, beer, and spirits hop on the organic bandwagon
