Photograph from Bar 44 When it comes to living an environmentally friendly lifestyle, the consumption of spirits & cocktails is a definite bump in the road. But as Jonathan Miles wrote in last Sunday’s New York Times, there are a few bars and bartenders who are trying to step lightly when wielding the cocktail shaker. Miles covered Bar 44 in Manhattan, which is trying to reduce its environmental impact by using regional ingredients for some drinks, including a micro-distilled gin made from organic ingredients in Philadelphia. But Bar 44 isn’t alone; in San Francisco there’s Elixir, certified green by the city and serving drinks made with organic spirits and mixers in energy-efficient surroundings. And like Bar 44 and Elixir, many...
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