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Sustainable practices at your bar
Use reusable straws or even better, no straws at all:
Straws from stainless steel, wheat, paper, bamboo.
Rethink how ice is used.
More premixed and chilled cocktails in bottles and on tap; fewer drinks shaken with ice. Use only fresh ice in glass.
Use themed sustainability menus.
Reduce plastic packaging:
e.g. Get fruits delivered in bulk.
Reduce paper napkins or even better, replace them with cork – based coasters.
Fewer drinks served in martini glasses.
Narrower glasses such as Collins or highballs maximize space on a dishwasher rack, cutting down on water usage.
Avoid using one-use decorations in cocktails (plastic monkeys, umbrellas).
Explore sustainable cocktails:
Recycle “waste products” into cocktail ingredients. The ultimate goal is to become zero waste. If lime juice is squeezed, the peel is zested to flavor syrups.
Seek out the best of local produce and use only seasonal fruits. Evaluate where products and spirits come from and how they are made, grown, and transported.
Choose products that don’t require extensive shipping, thus you reduce your carbon footprint.
Use reused take away glasses for cocktails: e.g. coconut sells.
