Apr 11, 201104:22 PM

Join Southbay's Food & Wine Editor Bonnie Graves on her various epicurean adventures...

Move Over Cosmo!

The cosmo is so very over, as the SATC 2 sequel aptly illustrated for us.  Ouch.  Move over pink and sweet, the new news in cocktails is green and herbal.  By “green,” I mean both in liquor and in mixers; bartenders (as I still insist on calling them, apologies to all those “bar chefs” and “mixologists” out there) increasingly are using herbal ingredients in addition to sustainably made spirits, or at least those that try to mix inebriation with social justice.  Products like TRU vodka and VEEV Açai liquer claim to be better both for the environment and for your bloodstream.  The green theme continues with savory elements like basil and rosemary increasingly nudging out citrus and other fruits in cocktail menus all over LA.  A throwback to gin is also gaining in populariy as its innate herbaceousness pairs much better with herbs than the blank canvas of vodka.  Check out the “English Garden” at Tasting Kitchen on Abbot-Kinney, the “Evelation” at Eveleigh on Sunset or wisely opt just for the “Bartender’s Choice” at the Varnish downtown and let him or her ply their trade.  Cheers!