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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: 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 →


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 →


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 →