Adelaide bartender Ollie Margan shares his advice on how bartenders can embrace zero-waste bartending.
Tag: sustainability in bars
“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.”
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.
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