Even better? Alon from Hungry Mother reinforces what we’ve read on SaveThatStuff.com — recycling is cheaper than trash pick-up. From Day 1 HM has been recycling, composting, using non-toxic cleaning supplies, buying organic/sustainably raised produce and using straws and stirrers that are made of corn and are compostable. HM, we’ll be in shortly to toast you with a No. 49. (See the full list of SaveThatStuff’s recyclers/composters!)
And finally, we
googled the shit out of researched “spirit” + “sustainable” and asked bar managers around the city to name the organic/sustainable spirits on their bars. To name a few:
GIN: Bluecoat Gin, Juniper Green Organic London Dry Gin
VODKA: 360 Vodka, Rain Organic Vodkas, Crop Organic Tomato Vodka, 888 Organic Vodka, Tru Organic Vodka, 360 Organic Vodka, Reyka Vodka (geothermal production facility), Square One Vodka, Orange V Vodka, Prairie Organic Vodka
ASSORTED: 4 Copas Tequila, Del Maguey Mezcal, Papagayo organic rums, Sparkling Brut (Gruet), VeeV Acai Spirit, Loft Organic Liqueurs, Speyside Single Malt Scotch Whiskey.
From H Ehrmann of Elixir, SF
2 oz. Square One Cucumber
1/2 oz. Sake
1/2 oz. lemongrass syrup*
Shake well with ice and strain into a chilled cocktail glass.
* Lemongrass Syrup – Trim the stalk at the bottom and just past the heart of the stalk (4-5 inches). Cut the heart lengthwise down the middle and with a mallet pound the lemongrass to break it up. Boil lemongrass in one cup of water for 2-3 minutes then add one cup of sugar slowly, stirring constantly to dissolve. Bring to a boil then simmer for 3-5 minutes until syrupy. Remove from heat and cool completely. Pour through a strainer into a storage bottle. Refrigerate.
from Nicole Aloni of The Backyard Bartender
1 cup diced, ripe honeydew, cantaloupe or seedless watermelon
1 oz vanilla vodka
1/2 oz Cointreau
3/4 oz fresh lime juice
1 tbsp roughly chopped fresh mint
About 1/2 cup cold brut Champagne or dry sparking wine
Puree the melon and strain into a cocktail shaker filled with ice. Add vodka, Cointreau, lime juice and mint. Shake vigorously to infuse. Strain the mixture into chilled glass, top with champagne float.