ON-PREMISE SUSTAINABILITY cities to throw pop-up events and talk to bartenders about why sustainability is so important . Trash Tiki has expanded into more brands and platforms , including Wasteland Paradise and Common Sense , under the umbrella of the now Torontobased Trash Collective company .

How are bartenders in the U . S . reducing waste ? Jason Stevens , director of bars and beverage for the Austin , TXbased La Corsha Hospitality Group , uses a variety of techniques . For one , he creates syrups , infusions and garnishes for his drinks from kitchen waste . Stevens has also created a structured and detailed prep schedule to reduce waste and spoilage at all La Corsha bar programs .

At the Mattie ’ s at Green Pastures and Boiler Nine concepts , Stevens incorporates freeze-dried organic fruits into cocktails instead of fresh fruit . This helps eliminate spoilage and food waste , plus it reduces shipping weight of the ingredients while increasing natural flavor . For example , Boiler Nine ’ s Caravan is made with organic , freeze-dried strawberry powder , dry rose , simple syrup , herbsaint and a pinch of salt .

The menu at the Gibson + Luce craft cocktail bar at The Life Hotel in New York includes several “ closed loop ” cocktails that use the entirety of the ingredient , making little or zero waste . The former speakeasy reopened in October under the management of Craveable Hospitality Group in partnership with mixologist Pam Wiznitzer . Bartender Luis Hernandez sources components from the kitchen and uses excess ingredients for cocktails as well .

NATURAL WINES As more consumers demand craft , pure and sustainable products , interest in natural wines has picked up . While there aren ’ t official rules and regulations on natural wines , they are typically described as “ low-intervention ” and free of additives and filtering , so they may have a slightly funky aroma , fizzy

texture or cloudy appearance .

Thought they tend to be small-production wines , natural wines are a fast-growing category in major markets and trending across the country . Many operators now keep a selection of natural and biodynamic wines in rotation .

The wine list at Frenchette Bistro in New York , which opened this past spring , focuses on natural wine , while Botanic in Los Angeles ( launched in May 2017 ) serves only natural wine . Pammy ’ s in Cambridge , MA , open since July , carries a curated selection of wines — all of which are natural .

Natural wine bars Dio and Primrose opened in late 2017 in Washington , DC . The wine menu at the two-yearold restaurant Giant in Chicago is primarily made up of minimal-intervention wines , including a few pétillant naturel sparklers . BD

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1 ½ oz . Azuñia organic blanco tequila 2 dashes Grapefruit bitters ¾ oz . Fresh grapefruit juice ½ oz . Giffard rhubarb liqueur

1 Lime wedge Splash organic club soda Hibiscus salt

Moisten the rim of a Collins glass with the lime wedge and salt the rim with hibiscus salt ( 25:1 salt : hibiscus powder ). Fill with ice . Add all ingredients , finishing with a splash of club soda . Serve with a sustainable straw .

www . BevInfoGroup . com Sustainability Guide 2018 • Beverage Information Group 9