infusions Feed

A Drink from Sacramento's The Snug with Several Sustainable Ingredients

Trevor Easter of The Snug in Sacramento shared information about a top-selling drink called That's the Fuckin’ Drink. For it, he makes a cordial out of limited-season blood oranges, a sunflower seed infusion, a vegan foamer, and preserved edible citrus as a garnish. It's a good example of extending seasonality and looking local for ingredients. He originally shared the post to Facebook and gave us permission to post it here. The below text is from Trevor Easter. Photos are by Anna Wick for The Snug. That's the Fuckin’ Drink By Trevor Easter California has had really poor citrus seasons lately... Read more →


Advice from Christina Mae Padilla: G&T Teabags, Infusions, Reducing Napkin Use, and More

Christina Mae Padilla is a California bartender and ambassador for brands including Tequila Fortaleza. Use Less Napkins By Moving Them Further Away from Customers We also removed accessibility of cocktail napkins as people would grab a handful to spit out a piece of gum or 20 napkins to clean up 3 droplets of spill. Napkins were behind the bar and available upon request or if we saw a need. Citrus Husks as a Tea to Flavor Gin & Tonics After peeling and then juicing citrus, I would take spent lemon, lime, orange, and grapefruit husks and slice them down to... 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 →