Sustainable Cocktails and 'Zero-Waste' Bars Are Changing How You Drink
Eco-responsibility comes to the speakeasy.
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Behind the bar at New York's The Daily, Iain Griffiths whipped up a “Green” Sour in a blender: Ford’s Gin, a coin of fresh cucumber, a whole egg, orange bitters, sea salt, raspberries, crushed ice, and a lemon half, with the peel already removed. There was nothing left over but a single egg shell.
Presenting the (almost) zero-waste cocktail.