The article discusses emerging drinking trends that highlight a shift away from consuming alcohol solely for intoxication towards appreciating the craftsmanship and narratives behind cocktails. Sustainability is a key focus, with bartenders creatively using ingredients that would otherwise be wasted. Innovative practices like fat-washed gin and in-house fermentation showcase how bars are adapting to climate concerns while enhancing flavor profiles. This reflects a broader cultural appreciation of cocktails as both an art form and a culinary science.
"Reducing waste-whether we are repurposing citrus peels or kitchen scraps, using spent coffee grounds in our infusions, or opting for plant-based alternatives-allows us to minimize our footprint while pushing the boundaries of creativity behind the bar."
"The idea emerged from our deep awareness of climate change and the increasing vulnerability of traditional resources for bartending, making self-sustainability key to developing our cocktails."
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