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 →

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 →