Sustainable cocktails: waste not, want lots
Bars are creating drinks with zero waste but maximum taste
Did you know that today marks the final day of Zero Waste Week?
The awareness campaign was launched to help householders and organisations save money and preserve resources.
It’s not just households that are getting involved with Zero Waste Week, but also many businesses such as restaurants and pubs.
Bacardi has a range of sustainable cocktails which will be available exclusively at a host of the UK’s leading bars.
Here’s what is on the “conscious cocktail” menu…
GnT at Scout, London
Since it first opened in Shoreditch in 2017, Scout has become famous for its zero waste ethos and focus on local British produce, as well as its adventurous, creative approach to cocktail making. Matt Whiley has recently been joined by cocktail maestro Rich Woods, who was the brains behind the GnT (main picture). This serve is featured on Scout’s “Towns and Cities” menu, meaning all ingredients are sourced locally in London. They use and reuse what is at arm’s length and salvage ingredients that may have otherwise been thrown away. This fresh take on a gin and tonic combines Bombay Sapphire gin, cut grass, tomato vine, clarified tomato and tonic water and is one of many reasons to visit this East London bar making waves in the zero waste world. Price: £10.50.
224 Graham Road, London E8 1BP; scout.bar
The Super Sustainable at The Stratford Hotel, London
Tucked away within The Stratford Hotel, the Mezzanine Bar is a world-class, sustainable venue which strives to use leftover ingredients from the other restaurants on-site to create its delicious cocktails. On the menu is the Super Sustainable which repurposes ingredients left over from other cocktails. A refreshing take on a spritz, this sustainable serve combines Grey Goose La Poire, Matini Ambrato (infused with lemongrass by the Stratford Hotel), St. Germain elderflower liqueur and tonic water. Price: £12.50.
The Stratford Hotel, Queen Elizabeth Olympic Park, 20 International Way, London E20 1FD; thestratford.com
Problem Solved at Panda & Sons, Edinburgh
One for whisky lovers, this tasty tipple from Panda & Sons combines Aberfeldy 12 whisky, sherry and a homemade triple citrus cordial recipe which is created using grapefruit, orange and lemon peels that would otherwise go to waste. Price: £9.50.
79 Queen Street, Edinburgh, EH2 4NF; pandaandsons.com
Raspberry Rocky at Jake’s Bar, Leeds
Sustainability is a key focus for Jake’s Bar in Leeds. The bar reuses and repurposes products and that’s exactly how the Raspberry Rocky was born. This refreshing stirred-down drink is a firm favourite on the Jake’s Bar zero waste menu and really packs a punch. The cocktail uses the pulp wastage from Gingerita (a spicy Mexican fruit chaser available in its sister bar, Neon Cactus, also in Leeds) to make a syrup. Even better, the bar also uses red wine that has been previously opened to infuse the Bombay Sapphire gin, significantly reducing the red wine wastage. Price: £8.50.
29 Call Lane, Leeds, LS1 7BT; jakesbar.co.uk
Waste Not, Want Not at Jake’s Bar, Leeds
Another winner from Jake’s Bar, the “Waste Not, Want Not” is a fruity tipple combining Grey Goose La Vanille vodka, St. Germain elderflower liqueur, fruit jam and Kombucha. To reduce wastage, any fruit deemed unfit for garnish is used in either the Kombucha or the fruit jam; meaning flavours change weekly. Price: £9.50.
29 Call Lane, Leeds, LS1 7BT; jakesbar.co.uk
Clean Slate at Never Really Here, Bullard & Worth, Edinburgh
This cocktail combines Bacardi Carta Blanca rum, white chocolate and sustainable lime cordial which uses lime husks from neighbouring bars after they’ve been juiced. The team pick them up fresh, cut the pith out (this is used in other infusions), peels are dried out and then made into delicious clear lime juice-tasting cordial. Finally, the peels are taken home and made into a marmalade. Price: £9.
89 Rose Street North Lane, Edinburgh EH2 3DX
Figure It Out at Never Really Here, Bullard & Worth, Edinburgh
Another sustainable option on the menu at Never Really Here is Figure It Out - an exotic combination of Bombay Sapphire gin infused with balsamic figs, artichoke bitter, Martini Bianco vermouth and cacao husk bitters. The by-product of the gin infusion is repurposed as a gin-infused fig jam, which is sold in the bar and used on side serves and bar snacks. Price: £10.
89 Rose Street North Lane, Edinburgh EH2 3DX
