@homebarawards is getting in on the @strawlesscocktailweek action and making this month about environmentally friendly cocktails!
As I said during #strawlesscocktailweek, I was a little disappointed in myself for not realizing sooner the impact plastic straws and cups had on our oceans. I had also been a little wasteful with some of my ingredients when I first started, using most but not all of the pieces of my fruits and vegetables.
Now, I've taken steps to ensure that I'm being as environmentally friendly as possible: I use old glass or plastic soda bottles to steep and store my drinks, have permanently switched to metal straws for personal use, and find a way to incorporate as much of each solid ingredient as I can in a way that can be consumed.
I used to shave down my ginger when making ginger shrub and would often make too much that would have to be thrown out. Nowadays, I cut nice chunks of ginger and candy them for garnish and take the less 'attractive' smaller pieces and use strictly those for my ginger shrub. While there is still a little waste filtered out, it's not nearly as much wasted as before with the candied ginger being an edible garnish.
I had about half a bottle of Seagram's Tonic Water left so I mixed it with some ginger shrub to make a slightly bitter ginger beer. Since the candied ginger won't fit on the bottle, I used some dying and dried Stevia from the front garden. And of course, a metal straw brings together this Earth-friendly drink. Cheers!
3 oz Tonic Water
2 oz Ginger Shrub
1 oz Simple Syrup
3 Dashes Ginger Bitters
Build in bottle half-filled with tonic. Lightly agitate and garnish with plant of choice
As this is similar to a Moscow Mule with some bitterness, add some vodka and reduce the ginger shrub