A new generation of mixologists aims to capitalize on consumers' thirst for healthier ingredients with cocktails made with organic fruit, vegetable juices and fresh herbs. Monterey Cookhouse bar manager Teresa Topaz has embraced the trend with a drink menu that includes an organic margarita and a simple concoction of vodka, fresh squeezed citrus juices along with the fruit rinds and a dash of Triple Sec that she created on the spot at a golf event last year.

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