Some Tips from Meryll Cawn of Hi-Lo Club and AllStirredUp
Methyl Cellulose Foamer and Oleo-Based Lime Cordial from Andreas Sanidiotis

Sustainably Stories in the News

Nytimes tempHere's a round-up of some recent cocktails/wine sustainability stories in the news.  


For Wine Enthusiast, Lauren Mowery wrote, "Low-Waste Bars and Restaurants Are Building a New Paradigm."

Some interesting quotes from the story:

  • During the planning phase, Marcus consulted with FoodPrint, experts in waste hauling, to find a vendor who recycles and composts properly.
  • Rich and Chambers asked a vendor to switch from plastic tape to paper, a change the vendor made for all its accounts. Others who wouldn’t conform to Rhodora’s packaging guidelines were dropped. A baker that delivered in plastic was replaced by one that biked bread to the wine bar in linen bags.
  • Stale bread becomes a base for miso. Dehydrated onion scraps become powder for dusting dishes. Food trimmings are used to flavor shrubs, or drinking vinegar, with flavor for sodas and cocktails.

Read the whole story here.


In the New York Times, Gray Chapman wrote, "How to Embrace Your Inner Trash Animal


  • Inspired by the challenge, Ms. Sprouse reached out to bartenders around the country for cocktail recipes that make use of kitchen scraps. The resulting collection, “Optimistic Cocktails,” is available online, as a PDF, for $15; all proceeds will go to the contributing bars and a group of undocumented workers funds. Recipes include a drink incorporating a banana peel syrup with rum, lime and orange juice.
  • Claire Sprouse doesn’t always toss her spent grounds. Instead, she makes what she calls “old-brew,” running the grounds through a second brew cycle. The bitter, diluted result isn’t something you’d necessarily want to drink out of a coffee mug, but when combined with equal parts sugar, it becomes a syrup ideal for use in an espresso martini or an old fashioned.


For, Tyler Zielinski wrote, "Alternative Acids: How and Why to Use Them in Cocktails"


  • While working on a spritz, he says, the team looked to replicate the creamy textural acidity that Champagne possesses, which exists because the wine undergoes malolactic fermentation, leaving tartaric and lactic acids behind. To do so, the team used lactic and tartaric acid powders to acidulate entire kegs of the spritz to acidity levels similar to those of Champagne.
  • We make a variation on an Old Cuban cocktail, but we replace most of the lime juice with green apple juice to give it a juicer feel. We adjust the acid in the green apple juice to mimic lime in its sharp malic tartness. We add citric as well because lime has multiple acids found in its juice, but we also add ascorbic acid (not found in lime) to stop browning in apple juice from oxidation.
  • ... if I wanted to make a punch with cherry juice, I might think that I'd like to acidulate it with citric acid. … I could start by thinking about how much lemon juice a cocktail like this might need and acidulate the cherry juice with the amount of citric acid that would exist in such lemon juice.
  • Recently, he used the lacto-fermented liquid from pickled carrots to use in a milk punch to act as the acid.... even though the brine is itself acidic, he adds an acid powder for additional acidity to ensure the liquid is acidic enough to balance the sweet components of the cocktail.