可持续小酌：掌握零废弃鸡尾酒的艺术

Sustainability is at the center of all our operations at 1 Hotels. As we celebrate Earth Month, we reflect on our impact and ability to create processes that protect our planet, from biophilic design to climate-conscious food and beverage offerings. 

It’s estimated that half a pound of food is wasted per plate across restaurants in the US. Not only do sustainable cocktails introduce a unique opportunity to reduce waste behind the bar, but they also provide a creative medium to repurpose ingredients that might otherwise be scrapped in the kitchen—a small but critical action that has the potential to drastically reduce waste when done consciously and consistently.

We take pride in our commitment to sustainability in every sip, and we're excited to launch a new series, Mindful Mixology Masterclass, that guides our guests to craft delicious sustainable cocktails. For the launch of the series we partnered with 818 Tequila, an innovative brand that shares our dedication to honoring the planet and its people every step of the way—from utilizing renewable energy to packaging in recycled bottles. Our mindful mixology masterclass highlights this ethos, encouraging you to slow down, savor each ingredient, and use it to its full potential.

Fusing the innovation of 818 Tequila with the expertise of Steven Minor, our Corporate Director of Beverage, we’ve developed recipes that prove just how delicious zero-waste practices can be. From a spicy margarita that uses the entirety of the lime to an espresso martini handcrafted with spent espresso syrup, we hope to inspire you to embrace sustainability as you toast to Earth Month—whether you're joining us in the mindful mixology masterclass or creating your own cocktails at home.

For some extra inspiration, we invited Steven to speak with us about 1 Hotels’ sustainable bar program, his creative approach, and his secrets for crafting the perfect zero-waste cocktail.
 

什么是零废弃鸡尾酒，它如何比普通鸡尾酒更具可持续性？
 

A zero-waste cocktail is made with ingredients that are used to their fullest potential, leaving little to no waste behind. Each ingredient is scrutinized at every level, and multiple techniques are applied with this in mind. A great example is lime, which can be found behind all bars. In our zero-waste margarita, we take the limes and use the zest in a rich oleo saccharum as a base sweetener. We then juice the limes and add the lime juice into our cocktail. With the leftover lime half moons, we can also make a citrus “stock” and reincorporate that back into the regular lime juice or dehydrate them and use them as a garnish.

作为1 HOTELS的饮料总监，您经常制作新的可持续鸡尾酒。是什么激发了您的创作灵感？在制作新配方时，有什么配料是您的首选吗？
 

我总是会考虑场地、理念和我所在的城市。来自不同文化的季节性和多样化食材，尤其是日本、墨西哥和秘鲁风味，都会给我带来灵感。我最喜欢的一些配料是木槿、椰子水，以及任何能推动咸味的鲜味。

我的另一个秘诀是淡淡的盐溶液或一小撮盐。盐在鸡尾酒中的作用与在食物中的作用类似。它可以突出风味，使风味更加圆润，并增加平衡感。

在可持续发展的酒吧项目中，酸橙汁和柠檬汁如果没有得到充分利用，就会成为最大的 "罪魁祸首"。柠檬酸和苹果酸溶液是我最喜欢使用的一种替代品，它能让饮料变得干净清澈，同时还能提供平衡饮料所需的柑橘香味。
 

您能向我们详细介绍1 HOTELS的可持续饮料计划和产品吗？
 

No matter which 1 Hotels property or venue you’re at, we strive to always have two to four sustainable cocktails available on the menu. Behind the bar, we work with zero-waste in mind in all the areas we can. For example, we prioritize using dehydrated garnishes, which are shelf stable and don’t go bad or begin oxidizing in 24 hours like regular citrus and pineapple. We have incorporated the use of acid solutions in our cocktails to reduce our dependence on citrus fruits, which in turn lowers our carbon footprint. Many people may not know that ice is also a common offender in a sustainable bar program. We pre-batch some of our booze-forward cocktails with dilution and keep them in the freezer, which allows us to avoid wasting unnecessary ice.

When it comes to collaborating with external partners, we choose to work with brands that share the same ethos as us and are committed to sustainability. One example is 818 Tequila, which is a Certified B CorporationTM. With our wine program, we’ve set a goal of sourcing a minimum of 70% of our wines by the glass from sustainable, organic, and biodynamic winemakers.
 

在家里调制零废弃鸡尾酒可能会显得力不从心或费时费力。您能分享一些技巧、窍门或简单易做的食谱吗？
 

The first logical step in making a difference is taking a look at what base spirit you're using in your cocktail. Choose a spirit from a sustainable brand. Many of our partners actively work to minimize their waste, contribute to their communities, and reduce their impact on the planet. One of my favorite recipes is a spicy margarita, with a low-waste jalapeño tincture. The tincture has a long shelf life and will help avoid waste, and we're going to show guests how to make that in the Mindful Mixology cocktail class with 818 Tequila throughout April! Below is the recipe to try out at home.

Sustainable Spicy Margarita

• 1.5 盎司 818 白龙舌兰酒
• 0.5 盎司 FAIR 金桔
• 1 盎司酸橙油酸甘油
• 3 盎司墨西哥胡椒酊剂

墨西哥胡椒酊剂 

• 30 克废弃的墨西哥辣椒顶部和末端
• 750 毫升瓶装 151 度 Everclear 谷物酒精
• 工具：手套、刀、砧板、1 夸脱泥浆罐、滤网、漏斗、克重秤
   

方向

1. 保留墨西哥辣椒的顶部和末端。戴上手套，称出 30 克墨西哥辣椒的重量。
2. 将墨西哥辣椒放入石灰罐中，并用清水浸没。浸泡 48 小时。 
3. Fine strain & funnel tincture into a bitters dasher bottle. Ensure to use the back of a large spoon to squeeze out all the liquid from the jalapeño pieces. 
4. 标签和日期。
    

IN CELEBRATION OF EARTH MONTH, WE’RE LAUNCHING A MINDFUL MIXOLOGY MASTERCLASS ACROSS ALL HOTELS. CAN YOU TELL US ABOUT THE CLASS, THE COCKTAILS, AND WHAT MAKES THEM ZERO-WASTE?
 

是的，我们很高兴能与 818 龙舌兰酒合作推出这种鸡尾酒，并将每季度与其他志同道合的烈酒品牌合作。我们将向客人展示如何利用身边的食材制作可持续鸡尾酒，或者让它们焕发第二春，或者全部使用。我们将重点介绍两款鸡尾酒--用油酸橙糖浆（酸橙皮糖浆）和二次生命墨西哥辣椒酊调制的辛辣玛格丽特，以及用废浓缩咖啡糖浆调制的可持续浓缩马提尼。
 

该课程与 818 龙舌兰酒合作。他们是如何实践可持续发展的？
 

我们很高兴能与 818 龙舌兰酒合作。作为一家公司，他们非常注重可持续发展，从生产到可回收包装，再到回馈社会。他们是一家 B 类认证公司（Certified B CorpTM），也是 "1% for the Planet "组织的成员，他们的蒸馏厂使用生物质和太阳能--生物质来源是生产过程中产生的废物和副产品。他们还与s.a.c.r.e.d. 龙舌兰公司合作，利用龙舌兰酒的副产品制作砖块，为哈利斯科州、瓦哈卡州和萨波蒂特兰德瓦迪略的当地基础设施项目做出贡献。

Learn more about our Mindful Mixology Masterclasses and reserve your spot here. If you can’t join us, we hope you’ll try implementing some of these practices at home. Cheers to Earth Month!