How Hong Kong bar Penicillin is redefining sustainable bartending

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From upcycling potato peels into bar snacks to turning waste alcohol and lemon peels into soaps and hand sanitisers, Hong Kong bar Penicillin is going the additional mile to make sure it is as sustainable as it may be.

Named after the breakthrough group of antibiotics that heralded an age of medical revolution, Penicillin is Hong Kong’s first sustainable bar, and brings a revolutionary tackle sustainability in in the present day’s waste-heavy world of cocktail and meals creation.

Founded by bar veterans Agung Prabowo and Roman Ghale in addition to Laura Prabowo and Katy Ghale, the bar’s minimal-waste cocktail listing has a give attention to both regionally sourced or up-cycled food and drinks elements.

In an electronic mail interview organized by the Hong Kong Tourism Board, Agung talked about how the bar took place and why he determined to give attention to sustainability.

How did you provide you with the thought for Penicillin?

The pandemic was a turning level for me and my enterprise accomplice Roman. Everyone’s mindset had modified and we thought, “we need to do something different that Hong Kong did not have”.

And so, the thought of Penicillin was born.

What is your course of like if you provide you with a brand new drink?

The One Penicillin, One Tree cocktail – one tree is planted in a rainforest in Borneo for every cocktail served.The One Penicillin, One Tree cocktail – one tree is planted in a rainforest in Borneo for each cocktail served.Since we opened the bar, I began considering of sustainability each time we create cocktails, however inspirations also can come from native delicacies or from all over the world.

Our cocktail menu is break up into 5 core parts – Concrete, Wood, Ceramic, Metal and Glass. Seasonality is on the coronary heart of the menu, with a give attention to minimising waste to make sure essentially the most sustainable operations doable. In common, the drinks are artistic, adventurous, whereas the menu additionally modifications in line with the season, as we use seasonal elements.

What are the distinctive methods wherein you minimise your waste?

We upcycle potato peels into bar snacks, and extra items of bread and cheese are infused into new spirits. Paper packages from suppliers and paper dockets from the bar and kitchen are combined with leftover elements to create recycled bottle labels and coasters that includes hand-written descriptions of every cocktail.

We additionally accumulate waste from different bars, cafes, or eating places and switch them into new elements for our cocktails, equivalent to avocado pits to switch ice cubes, oysters shells to make oyster whisky, discarded espresso grounds for making espresso kombucha or espresso wine; infusing discarded bones in gin for our martini cocktail (Cradle to Cradle), and so forth.

What is your signature drink?

One Penicillin, One Tree, made with white chocolate Mackintosh whisky, strawberry brine water, coconut kefir, and avocado stones sourced from a neighborhood Spanish eatery referred to as Taqueria Super Macho.

This particular cocktail is served in a clay cup, with consideration paid to the best particulars, together with avocado burst spray finishes contained in the cup, garnishes of papaya seeds and strawberry leather-based, and frozen avocado ice cubes.

It is a local weather constructive cocktail that will make David Attenborough proud – every cocktail served vegetation one native tree within the endangered Kalimantan rainforest space in Borneo, Indonesia. We work in partnership with ecoSPIRITS and Green Steps Group, who present verified “proof of planting” know-how to make sure reforestation is sustainable and long-lasting.



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