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Sustainability in Booze News, August 2021

Here are some recent stories shared to the CocktailGreen Facebook Page, and now grouped together here: The Science Behind Vegan Meringues This story includes some science and testing of aquafaba in place of egg whites. It's specifically using canned aquafaba and looking at merengues rather than cocktails, but there is some good information about adding acids vs alkaline ingredients to attempt to stabilize the foam. He also makes some flavoring suggestions to make the foam less beany-tasting. One of those ingredients is rosewater, which reminds me of some bartenders who would scent eggs with essential oils. I wonder how a... Read more →


Sustainability in Booze News, May 2021

Here are some stories on sustainability in the booze world you might want to read: Why Packaging Is Wine’s New Sustainability Frontier, Liquor.com How producers are choosing locally-made glass, lighter bottles and aluminum cans, and less-wasteful packaging. Bartenders Guide to Foraging Nettles, DiffordsGuide.com And how to make nettle cordial. Why Spirits and Wine Producers Are Turning to Regenerative Farming, Liquor.com "A new laser-focus on the rhizosphere—the soil and its microorganisms—by farmers and winemakers is analogous to the surge of interest in the human microbiome among nutrition and health advocates, with the producers linking soil health to the overall wellbeing of... Read more →


A Citrus-Free Cocktail Menu at Bulrush in St Louis

St. Louis restaurant Bulrush features "Ozark cuisine" and an extremely low-waste ethos, including ingredients in the cocktail program. The press release states: From house-made cider plus vinegars/shrubs made with gathered local ingredients like pawpaws, spicebush and okra, unlikely spirit infusions like stinging nettle cordial, brown butter-washed rum and Chanterelle mushroom whiskey, as well as the savory incorporation of items like chicken stock for their "Chicken Soup for the Grown Up Soul” drink and more, the cocktails and spirit-free options at this local hot spot are worth taking a closer look at. The most interesting aspect perhaps is that nothing on... Read more →


A New Sustainability-Focused Hong Kong Bar is Getting Plenty of Attention

A new bar in Hong Kong is getting a lot of attention for sustainability, and it hasn't even opened yet. Hong Kong’s first eco-conscious bar Two new bars Penicillin and Dead & to open in Central this autumn The ‘Noma of nightlife’? Hong Kong’s first sustainable bar, The Penicillin, is celebrity bartender Agung Prabowo’s new concept after quitting Asia’s 50 Best-winner The Old Man The Founders Of The Old Man To Open Two New Bars, Penicillin And Dead & Penicillin will have a fermentation lab: To that end, the bar will also feature The Penicillin Lab, a focal point that... Read more →


Sustainability Booze News: August 10, 2020 Edition

Here is a round-up of some news items of possible interest to sustainability stans. New York Times: Composting Has Been Scrapped. These New Yorkers Picked Up the Slack. The first few weeks of the program were hectic, as she filled friends’ cars with pungent buckets of rotting food. Eventually, she swapped the cars for U-Haul vans, but still could barely keep up with demand. Two months in, Ms. Lin, 25, quit her job at an architecture firm to pursue the project, called Groundcycle, full time. TimeOut London: Leading sustainable restaurant Cub won’t be reopening after lockdown The restaurant and its... Read more →