Round the troops for an evening of bar-hopping fun during Flor De Caña’s Zero Waste Month 2022! Just in time to beat the heat, the month-long programme sees 13 cocktail bars participate in the showcase of the Flor De Caña Centenario 12-year rum. While it's booze aplenty, it isn’t all just about chasing the highs. The campaign is fully driven by sustainability, inspiring cocktail bars – not only in Singapore but with over 40 participating bars in Southeast Asia alone this year – to take a conscious approach to build meaningful yet tasty cocktails without a whole lot of waste.
The inaugural run last year saw the nine-tonne record broken when the upcycled food waste reached a whopping 10.4 tonnes. This year, the brand has set its sights on higher heights with a herculean 15-tonne goal by September 15. Fact: A third of the world’s foods go to waste – now, let that sink in. Ultimately, Zero Waste Month goes beyond September 15, it is all about spreading awareness of reducing food waste and taking conscious action. Just like making delicious cocktails with repurposed food waste.
Here’s a preview of the inventive cocktails that we can all look forward to. At Lime House, the Yes We Caña is a refreshingly tropical cocktail featuring the use of a cordial made from steeping whole pineapples, kitchen scraps and coconut water. Think bright tepache enhanced with drops of chocolate & orange bitters, garnished with pineapple leaves. You’d be pleased to know it reduces 50 grams of food waste per glass.
Newly opened cocktail bar Nighthawk is also in on this. Aptly named to reflect their use of an entire locally-sourced banana, the Total Synastry is a well-rounded yet stiff tipple that combines the rum, sherry and an in-house-made banana syrup to result in resplendent notes of plantain and caramel. Instead of tossing away the peels, they cook them down with sugar to make the syrup, saving 166 grams of food waste per glass of this twist on an old-fashioned.
At Papa Doble – where the current menu is already designed with zero waste in mind – the Pop Didi Pop reduces 5 grams of food waste per glass. They’ve redistilled and infused the rum with spent coffee grains and cocoa nibs to craft a homemade coffee liqueur. When shaken together with foamee (vegan egg white substitute), it results in a dry and punchy espresso martini-like tipple that drinks pleasantly bold and bitter.
Now you must be thirsty after all that reading. Map out your own bar crawl and visit these other participating bars too. They are Tippling Club, MO Bar, Low Tide, Fat Prince, Nutmeg & Clove, Patina, Set of Six, The Bar @15 Stamford, The Hidden Story, and The Landing Point.
Happening until September 15, find event details here.
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