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Sustainability Booze News: September 23, 2020 Edition

Here's a round-up of sustainability news catered to the cocktail audience. Not a single part of a fruit goes to waste in Bar Trigona's new cocktail menu “Sustainability has always been part of Bar Trigona. From the beginning, we’ve tried to be as sustainable and environmentally friendly as possible, from only using ingredients produced locally, to reducing packaging and waste at the bar, ” says head bartender Ashish Sharma. The new menu, titled The Life Cycle Of Fruit, focuses on how you can reduce, reuse and think differently about fruit. The drinks revolve around four fruits – mango, jackfruit, mandarin... 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 →