Science Your Way to a Zero-Waste Cocktail
The White Lyan team shares their advice on how to turn food waste into cocktail ingredients at home.
- story: Maja Jaworska
- photo: Lizzie Munro
London’s Latest Closed-Loop Cocktail Bar Takes on Fermentation
The latest in a continuing trend of bars keeping sustainability in mind, London's Scout has begun making seasonal ferments out of ugly fruits and vegetables.
- story: Jane Ryan
- photo: Addie Chinn
The Next Generation of Closed-Loop Cocktails
Pioneers within the bar world are considering food waste, energy conservation and sustainability to make eco-friendly, "closed-loop" cocktails.
- story: Tyler Wetherall
- photos: HIMKOK
How the Mezcal Boom Is Threatening Wild Agave
Mezcal's growing popularity has led to a boom in demand for bottlings made with rare, wild agave varieties. But at what cost? Rachel Signer on the dangers of over-harvesting these…
- story: Rachel Signer
- photo: Joanna Pinneo
Creating the Closed-Loop Cocktail
If bars, like nose-to-tail restaurants, made the most of their "off-cuts," would we be one step closer to a more sustainable drinking culture? Tyler Wetherall on the efforts some bartenders…
- story: Tyler Wetherall
- photo: Daniel Krieger
Redefining What “Made in Hawaii” Means
The 50th state has had a complicated relationship with commercial agriculture for decades, but a crop of new spirits made from local produce is offering a fresh vision of what…
- story: Jennifer Fiedler
- photo: Robert Dawson
Can Craft Cocktails Push Spirits to Be More Sustainable?
In a world rife with environmental concerns, allocating agricultural resources to fuel $15 craft cocktails is difficult to justify. Bartender Bobby Heugel presents the environmental, economic & social challenges to…
- story: Bobby Heugel
- illustration: James Carpenter
