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Cocktail Bar Sustainability Tips from Duke's in Healdsburg, CA

Tara Heffernon, an owner of Duke's Spirited Cocktails in Healdsburg, wrote in with several systems that the bar uses for sustainability. Burning the Ice Instead of burning the ice, it is transferred into kitchen sinks to melt. Most bars burn their ice with hot water, as ice doesn't melt in time to be replaced by fresh sexy ice the next day, especially with how many bars use high end ice like Kold Draft (which we do). Even our pebble ice doesn't melt fully overnight, just enough to be too soggy and gross to use, so sacrificing our labor by transporting... Read more →


Misc Tips from Luuk Gerritsen of Curacao

Luuk Gerritsen lives on Curacao and is the general manager of Kome. Some of the ideas below were developed at previous venues where Gerritsen worked, and he would also like to acknowledge Bar Manager Wesley Quinlan as partner in many of these recipes and procedures. Citrus Gerritsen says, "All our fresh juice will be frozen at the end of the night and agar-clarified the day after. [Agar clarification turns the juice clear and helps it last much longer.] We clarify and acidify citrus for bottled drinks. Also, blending it with a little zest can bring back the aroma." They freeze... Read more →


Lime Acid Water, Acidified Orange Juice, and Cocktails in Which to Use Them from McClellan's Retreat

Brain Nixon of McClellan's Retreat in Washington, DC shared his recipe for Lime Acid Water, a lime juice replacement, and Acidified ("Corrected") Orange Juice, a way to make orange juice last longer and be more useful in drinks. Below the recipes for these ingredients are cocktail recipes that use them. Lime Acid Water Ingredients Amount Water 1 qt Citric Acid 16 grams Malic Acid 10 grams Ascorbic Acid 9 grams Cucumber 0.5 Preparation Method Cut half a cucumber into slices Soak in water for an hour Strain out Cucmber Combine water with remaining ingredients in blender and blend until acids... Read more →


Cocktail Recipes that Use Up a lot of Orange Juice

Due to the popularity of Old Fashioneds, which are often garnished with an orange peel, many bars have a surplus of peeled oranges/orange juice around. Orange juice is a bit watery and not as acidic as lemon or lime juice, so it doesn't have as much use in cocktails as other citrus. Some bars add isolated acids (citric, malic, tartaric) to orange juice to bring up its acidity closer to that of lemon/lime. Others merely find a way of using up a lot of orange juice. Of course, most bartender will know of the: Mimosa Screwdriver Blood and Sand But... Read more →