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July 2020

Bar and Booze Sustainability News, July 2020

A few recent stories relevant to sustainability for bars and bartenders. Bar Trigona’s New Cocktail Menu Featuring Tropical Fruits Is Its Strongest Yet "After such a long hiatus, our menu marks a time for renewal. We’ve not kept a single drink from our previous menu," announces head bartender Ashish Sharma. "What I did was to pen down 11 different fruits that you get year-round in Malaysia. Bartenders Emirul, Joe, Marcus and Shawn then invented three cocktails using one fruit each. The point is to showcase the varying stages of a fruit's life cycle. One might encounter fresh juices or purées... Read more →


Keep Mint Fresh Longer on the Bartop and in Storage

In this post we'll examine preparing mint so that it lasts a longer time either on the bartop during service, and/or stored to last a long time. The basics of mint preparation were researched and published by consultant Peter Vestinos and has become known as the Vestinos Method. You can find the full account of mint preparation for the bar top on his website The Bar Medic. The basics of the technique are: Strip the mint of lower leaves. Cut the stems of bunches of mint to the desired length. Cut them at an angle as you do flowers. Plunge... Read more →


Sodium Metabisulfite and Ascorbic Acid to Prevent Browning and Oxidation

I recently attended an online talk by Luis Hernandez of Cocktail Illustrators. Hernandez is one of the leading bar experts in using various alternative acids to replace citrus in cocktails. Here's an older story on some ways that he does this. One new tip I picked up in the talk (I'd link to it if I could remember where it was) is another way to prevent browning in cocktail ingredients. When ingredients that turn brown after cutting, such as avocados, apples, celery, avocados, and other cut fruit, they can either be preserved to prevent discoloration and oxidation, or discarded. When... Read more →


HPP Cold-Pressed Citrus Juice: Process, Sustainability, Consistency at Twisted Alchemy

I've been curious about HPP juices for a few years now, and over the past year have had a chance to email with Kim and Scott Holstein, Co-Founders of Twisted Alchemy. They provide a range of juices and some mixers for corporate and individual bar accounts as an alternative to heat pasteurized or self-squeezed juice. HPP Background Foods preserved by HPP (High Pressure Processing) are pasteurized without heat but instead by using pressure to squish any bacteria or other forms of life on the food products into oblivion. Or, more accurately, according to the company that makes these machines, "High... Read more →