What to drink now: CONSCIOUS COCKTAILS

In a year that has seen the British public spend more time outdoors than ever before, appreciation for our planet is at an all-time high. This Zero Waste Week (7-11 September), family-owned spirits company Bacardi is encouraging the nation to explore how our enjoyment of cocktails can  be done consciously.

Whether you are looking to raise a glass at the bar or at home, discover how zero waste doesn’t have to mean zero taste with this selection of sustainable sippers available exclusively from 7th – 11th September across the UK. Cheers!



The Super Sustainable @ The Stratford Hotel, London – £12.50

Tucked away within the Stratford Hotel, the Mezzanine Bar is a world class, sustainable venue which strives to use leftover ingredients from the other restaurants on-site to create its delicious cocktails. On the menu this Zero Waste Week is the Super Sustainable which repurposes ingredients left over from other cocktails. A refreshing take on a spritz, this sustainable serve combines GREY GOOSE La Poire, MARTINI Ambrato (infused with lemongrass by the Stratford Hotel),ST. GERMAIN elderflower liqueur and tonic water.



GnT @ Scout, London – £10.50

Since it first opened in Shoreditch in 2017, Scout has become famous for its zero waste ethos and focus on local British produce, as well as its adventurous, creative approach to cocktail making.

Matt Whiley has recently been joined by cocktail maestro, Rich Woods who was the brains behind the GnT. This serve is featured on Scout’s ‘Towns and Cities’ menu, meaning all ingredients are sourced locally in London. They use and reuse what is in arm’s length and salvage ingredients that may have otherwise been thrown away. This fresh take on a G&T combines BOMBAY SAPPHIRE gin, cut grass, tomato vine, clarified tomato and tonic water and is one of many reasons to visit this East London bar making waves in the zero waste world.




Problem Solved @ Panda & Sons, Edinburgh – £9.50

One for whisky lovers, this tasty tipple from Panda & Sons combines Aberfeldy 12 whisky, sherry and their homemade triple citrus cordial recipe which is created using grapefruit, orange and lemon peels that would otherwise go to waste.






Raspberry Rocky @ Jake’s Bar, Leeds – £8.50

Sustainability is a key focus for Jake’s Bar in Leeds – if they can reuse it or repurpose it, they’ve tried it and that’s exactly how The Raspberry Rocky was born. This refreshing stirred-down drink is a firm favourite on the Jake’s Bar zero waste menu and really packs a punch! The cocktail uses the pulp wastage from Gingerita (a spicy Mexican fruit chaser available in their sister bar, Neon Cactus, also Leeds) to make a syrup. Even better, they also use red wine that has been previously opened to infuse the BOMBAY SAPPHIRE gin, significantly reducing their red wine wastage. Throughout Zero Waste Week (7-11 Sept) you can get 2 for 1 on cocktails.



Waste Not, Want Not @ Jake’s Bar, Leeds – £9.50

Another winner from Jake’s Bar, the Waste Not Want Not is a delightfully fruity tipple combining GREY GOOSE La Vanille vodka, ST.GERMAIN elderflower liqueur, fruit jam and Kombucha. To reduce wastage , any fruit deemed unfit for garnish is used in either the Kombucha or the fruit jam; meaning flavours change weekly. Throughout Zero Waste Week (7-11 Sept) you can get 2 for 1 on cocktails.




Clean Slate @ Never Really Here, Bullard & Worth, Edinburgh – £9

This cocktail combines BACARDÍ Carta Blanca rum, white chocolate and sustainable lime cordial which uses lime husks from neighbouring bars after they’ve been juiced. The team pick them up fresh, cut the pith out (this is used in other infusions), peels are dried out and then made into delicious clear lime juice-tasting cordial. Finally, the peels are taken home and made into marmalade. You can’t get much more zero waste than that!






Figure it Out @ Never Really Here, Bullard & Worth, Edinburgh – £10

Another sustainable option on the menu at  Never Really Here during Zero Waste Week is Figure It Out – an exotic combination of BOMBAY SAPPHIRE® gin infused with balsamic figs, artichoke bitter, MARTINI® Bianco vermouth and cacao husk bitters. The by-product of the gin infusion is repurposed as a gin-infused fig jam, which is sold in the bar and used on side serves and bar snacks.








The Break Smash

This simple three-ingredient cocktail combines BOMBAY SAPPHIRE gin, homemade green tea cordial and soda water.

BOMBAY SAPPHIRE may be famous for its blue bottle, but it is incredibly green. Crafted at the Bombay Sapphire distillery in Hampshire, sustainability is built in at every step of the process – from from water capture systems to reduce water usage, to the way the botanicals which help give BOMBAY SAPPHIRE its distinctive flavour, are sourced.. What’s more, the distillery uses low carbon energy resulting in an overall 38% carbon saving.



  • 40 ml BOMBAY SAPPHIRE gin
  • 25 ml Green tea cordial (simple recipe below)
  • 75 ml Soda water

Method: Shake, fine strain, top and garnish with edible flowers and a sprig of mint

For the simple Green Tea cordial:

  • 5g of green tea to every 100ml of water (cold infusion): 25g of green tea with 500ml water
  • Let the tea infuse/steep over night
  • Strain off the leaves
  • Add equal parts sugar to the volume of water
  • + Squeeze of lime

The Royal Toast

An exciting sustainable recipe for the at-home cocktail enthusiast, this drink works best with a homemade syrup/cordial which is both simple to make and delicious. Using the whole pineapple means this serve really is zero waste, with the resulting by-products used to maximise taste.


  • 25 ml BOMBAY SAPPHIRE® gin
  • 25 ml Pineapple Cordial (see simple recipe below)
  • 25 ml MARTINI FIERO vermouth


  • Combine all ingredients.
  • Shake and strain into glass.
  • Garnish with a corner of toast with jam

 Pineapple cordial is made using the core and the skin of the pineapple:

  1. Cut the top, bottom and skin off the pineapple
  2. Slice the pineapple into 2-inch cuts
  3. Grill the pineapple slices for 5 mins or so, turning regularly
  4. Cut the cooked pineapple into chunks
  5. Separately make a 1:1 sugar syrup on a low heat using 250g sugar: 250ml of water
  6. Combine the hot syrup and pineapple chunks in a mason jar or sealed container
  7. Leave to infuse for 24-48 hours
  8. Strain the syrup through a tea strainer, bottle the syrup and use within 3-5 days


Top Tip – make the leftover skins into a tasty Tepache. This probiotic gut-friendly refreshment is sweet, sour and lightly effervescent.

…Sustainability isn’t an optional extra for family-owned, Bacardi Limited. The company’s vision is to be the most environmentally responsible global spirits company, with the goal to be 100% plastic-free by 2030.

At every step of their journey from field to bottle to cocktail, Bacardi brands including BOMBAY SAPPHIRE, BACARDÍ, PATRÓN and GREY GOOSE respect and care for the environment.

Find out more about Bacardi’s sustainability commitments at https://www.bacardilimited.com/corporate-responsibility/.


For more delicious easy-to-make cocktail recipes head to the following websites:






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