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Rooftop Gardening, Beekeeping, Composting for the Bar at Charlie Parker's in Sydney

Charlie Parker's is a cocktail bar downstairs from restaurant Fred's in Sydney, Australia. Above both of them is a rooftop garden where they have a 20,000-resident beehive, lots of edible produce, and composting. Our compost bins take care of 90% of all bar waste and our top to tail plastic free approach has seen major success from exclusively using grain straws (or no straws), to all drink prep being stored in food safe mason jars that double as epic sous vide vessels. Our garnishes are made out of the by products from our preps and, our citrus soda is the... Read more →


Tips from Books Street Smart Sustainability and Sustainability Made Simple

In this post I cherry pick a few tips out of two books that aren't really intended for the bartender audience. The book Street Smart Sustainability: The Entrepreneur's Guide to Profitably Greening Your Organization's DNA by David Mager and Joe Sibilia is not aimed at bars but more small to mid-sized businesses. I did find a few points useful in it though, so I'll put them together here. These are all directed toward management/ownership. Involving Employees in the Waste Audit. The book covers a lot on conducting a waste audit. It covers the case for all sorts of businesses but... Read more →


Some Quick Tips and Good Ideas from the First Batch of Blog Posts

To coincide with the "soft opening" of CocktailGreen.org I pulled together some of my favorite tips learned in the first phase of building this website. There are dozens more where these came from! 1. You can infuse spent citrus shells (after squeezing) into alcohol to get a good base start on flavored spirits and syrups such as falernum, citrus vodka, and spiced rum, as they'll do at Good Company in Boston. read more 2. Instead of "burning the ice" from the well at the end of the evening, bars including San Francisco's Trick Dog put it in a stock pot... Read more →


Many Tips from Nicholas Box of Acorn in Vancouver

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →