Closed-Loop Cocktails, Prairie Cherry & Ikigai

Cocktails of the future
A new wave of sustainably-minded bartenders are turning food waste that would typically end up in the trash into deliciously drinkable cocktails.
Today, as the bar world looks towards a more inventive, and often sustainable future, drink creation is increasingly hinging on the notion of closed-loop cocktails, highlighting responsibly-made spirits and calling on stealth techniques like in-house fermentation and force-carbonation.

Photo credit: Jez Timms


E' possibile trasformare le nostre passioni in un lavoro? Ikigai รจ la risposta alla domanda da 1 milione di dollari...

"Delightfully yours, Food Meditations"


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