In the past, ordering a green martini would most likely get you a martini made with sour apple schnapps. However, this is no longer the case. Over the past few years, bars have begun serving organic cocktails, so the "green martini" that you order may very well consist of organically-grown ingredients.
According to "Make Mine Organic" by Jonathan Miles (NYT), NYC bars that serve organic drinks include: Counter (East Village), Josie's Restaurant and Bar (Murray Hill), and Mas (West Village). Miles' article also provides a recipe for organic martini, based on Counter's drink, The Dirtiest Martini:
The Dirtiest Martini
4 ounces basil-infused organic vodka
1 1/4 ounces olive juice
Splash of vermouth
3 pitted Spanish green queen olives, skewered
1 organic basil leaf
"To infuse the vodka, place 10 basil leaves in a 750-ml bottle of organic vodka (Rain vodka, distilled in Kentucky from organic corn is a good choice) for two hours. Be careful not to overinfuse. You want a mild flavor and fragrance, not basil cologne.
Shake the liquid ingredients with ice in a shaker. Strain into a chilled martini glass, and garnish with the olive skewer and basil leaf."
The WebEcoist also provides a list of organic recipes for the following cocktails:
Bloody Mary, Classic Martini, Flower Child, Green Apple Martini, Green Mark (last year, Maker's Mark switched to an organic distilling process), Kir Royale, Margarita, Pimm's Cup #1, and Sangria.
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Image: "Frozen Lemon" by Suat Eman for freedigitalphotos.net
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