December 31st, 2009 - Barbara Feiner
When the Times Square Ball descended last New Year’s Eve, it was 20% more energy-efficient, courtesy of new LED lights that replaced incandescent and halogen bulbs.
Philips Lighting North America has completed the makeover for tonight’s celebration, adding LED technology to the ball’s numbers (2-0-1-0).
The custom-designed scalloped flood bulbs now use only 9 watts each—a dramatic decrease from the 40 watts consumed by the old bulbs.
About 1 million people are expected to show up in Times Square, freezing their asses off under a canopy of rain and snow. If they want to warm up and break a sweat, they can head over to the Duracell Power Lab (1540 Broadway), where volunteers will pedal six power rovers that help light the ball’s numbers.
Enjoy the show, and have a safe New Year’s Eve!
Photo courtesy of Philips
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A Greener Times Square Ball
Tags: energy, New Year’s Eve, New York City, Times Square
Posted in The Environment | Comments Off
December 30th, 2009 - Barbara Feiner
John Rothstein, beverage manager and mixologist at Buddakan in New York City, knows that maple syrup adds complexity to cocktails.
We’re toasting the new year with his twist on the traditional lemon drop (vodka, lemon juice, sugar).
Rothstein blends light maple syrup and lemon juice with tequila, Sauvignon blanc and St-Germain, an artisanal liqueur made from freshly picked elderflower blossoms. To add some heat, he infuses the liqueur with jalapeño before mixing the drink.
Check out Laura’s review of organic vodkas before you go shopping.
Sweet & Spicy Maple Lemon Drop
1¾ ounces tequila
1½ ounces Sauvignon blanc
3/4 ounce jalapeño-infused elderflower liqueur (i.e., St-Germain)
3/4 ounce fresh lemon juice
3/4 ounce 100% pure light maple syrup
- Add all ingredients to a cocktail shaker.
- Shake and strain into chilled martini glass.
- Garnish with a lemon spiral.
Recipe and photo courtesy of the Federation of Quebec Maple Syrup Producers
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Sweet & Spicy Maple Lemon Drop
Tags: cocktails, maple syrup, New Year’s Eve, Organic Food, recipes
Posted in Organic Food Recipes | Comments Off
December 18th, 2009 - Barbara Feiner
I’ve been on a vanilla kick this week, posting stories on my must-have extract brand and a holiday recipe for Creamy Vanilla Sweet Potatoes.
My final vanilla-themed entry is today’s wonderfully wintry cocktail recipe. Add Vanilla Peppermint Pattitinis—a vodka-infused peppermint pattie on ice—to your Christmas or New Year’s Eve bar menu. Trust me, your guests will swoon.
All of the ingredients should be available at your local natural and organic food store. Bottom’s up!
Vanilla Peppermint Pattitini
Makes 2 servings
- 2 ounces vodka
- 2 ounces half-and-half or cream
- 1 heaping tablespoon hot cocoa mix
- 1/4 teaspoon pure peppermint extract
- 1/2 teaspoon pure chocolate extract
- 1/2 teaspoon Tahitian vanilla extract (or Madagascar or Mexican extract, if preferred)
- Ice
- Chocolate syrup
- Mini candy canes
- Add all ingredients, except the syrup and candy canes, to a shaker, and shake vigorously.
- Pour into chilled martini glasses.
- Garnish with a swirl of chocolate syrup and a candy cane.
Recipe and photo courtesy of Nielsen-Massey/ARA
Read More:
Vanilla Peppermint Pattitini
Tags: Christmas, cocktails, holidays, New Year’s Eve, Organic Food, Vanilla
Posted in Organic Food Recipes | 3 Comments »
