Sustainability is a big ticket issue for bars, bartenders and bar operators these days. Why? Well, not only is it often the right thing to do for the planet, but it’s also the right thing to do if you’re goal is delicious drinks that your punters can”t find elsewhere.
The Sustainable Bar
Adelaide bartender Ollie Margan shares his advice on how bartenders can embrace zero-waste bartending.
“Cocktail-wise we will be repurposing a lot of ingredient ‘waste’ from Maybe Mae and the Shobosho kitchen,” Margan says. “There will be no Boston shakers, with everything batched and built – [for] minimal perishable usage.”
The world’s first soap made from recycled cocktail lemons, and probably the odd Martini olive. It’s recycling, on a sociable scale.
How much good stuff are you throwing away? New Sydney bar, Charlie Parker’s, is using everything they can from the plants and fruits they buy — and the results are delicious drinks, just like this one.
Part roving pop-up, part platform designed to help raise awareness and to offer solutions to the waste created in bars every night, Trash Tiki is a UK outfit from Kelsey Ramage and ex-pat Australian bartender Iain Griffiths
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