Sustainability 2024 | Page 9

“ Our bar program is deeply committed to sustainability and minimizing waste .”
OPERATORS
Caletta in Philadelphia ’ s sustainable bar program not only reduces waste but also elevates the cocktails by creating complex , layered flavors .
and repurposing cocktail by-products in the kitchen . For instance , the team uses plums cooked down into a syrup and strained for the Salted Plum & Tamarind Milk Punch ; the fruit is then repurposed in the kitchen for the Salted Plum Donut .
The bar ’ s Adobada Bam Bam cocktail , created by Superbueno owner Igancio “ Nacho ” Jimenez , uses all of the pineapple : the juice ; grilled skin , which is infused into the mezcal base ; the remaining skin , which is used for a vinegar ; and leftover pulp , which is mixed with maldon salt and guajillo pepper for the garnish .
A new bar program at Spago Beverly Hills incorporates kitchen scraps to create innovative drinks . Bar director Adam Fournier uses oyster shells , that would have otherwise been discarded , in an oyster shell vermouth infusion for the Walrus and The Carpenter Martini .
The bar also uses the banana skins leftover from making banana-infused oloroso sherry to create a banana oleo for a Piña Colada-style cocktail called Our Flag Means Death .
At Caletta , a new cocktail lounge and piano bar at Hotel Anna & Bel in Philadelphia , “ our bar program is deeply committed to sustainability and minimizing waste , and one of the ways we do this is by cross-utilizing ingredients from the kitchen ,” says beverage director Benjamin Kirk .
“ This approach not only reduces waste but also enhances the creativity and flavor profiles of our cocktails , making them unique expressions of our ethos .”
For example , the Maria Carta is a stirred Appletini that uses nearly the whole apple . “ We juice the apples for the fresh , crisp base of the drink , but we don ’ t stop there ,” Kirk
“ Our bar program is deeply committed to sustainability and minimizing waste .”
– Benjamin Kirk at Caletta in Philadelphia
says . “ The leftover apple pulp is dehydrated into a fine powder , which becomes a beautiful and flavorful garnish , ensuring that no part of the fruit goes to waste . This practice not only embodies zero-waste principles , but also adds an extra layer of texture and taste .”
Beyond specific cocktails , Caletta ’ s philosophy extends to the way they handle garnish fruit .
“ Any fruit that doesn ’ t meet visual standards but is still perfectly usable is dehydrated and infused into bitters or incorporated into house-made syrups and liquor infusions ,” says Kirk . “ This not only eliminates food waste but also introduces unique , concentrated flavors to our drinks , making each sip distinct .”
Through these techniques , Caletta not only reduces waste but also elevates the cocktails by creating complex , layered flavors , Kirk adds . “ The result is a sustainable bar program that aligns with our values of resourcefulness , creativity and collaboration .”
2024 Sustainability Guide 9