The amount of trash we as a planet are churning out on the reg has accumulated in the Pacific Ocean and is now five times the size of New Zealand. That sucks. And 42BELOW wants to make sure #TheFutureDoesntSuck.
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.