Doing their bit for the planet Flor de Caña collaborated with bars and restaurants across Mumbai to create sustainable cocktails.
In the month of August, Flor de Caña got together with a bunch of bars and restaurants across Mumbai. The reason? To create Zero Waste Cocktails.
Championing the environment, each rum in the Flor de Caña portfolio is thoughtfully made. They use all-natural, sustainably sourced raw materials, aged naturally with zero added sugars. Furthermore, it’s all distilled with 100 per cent renewable energy. Closing the full circle, all harmful carbon dioxide emissions produced during fermentation are recycled and captured during the process.
It’s these very values that the brand wishes to espouse through some delicious cocktails. that will be available at their outlets all through the month. With Flor de Caña Centenario 12 yo rum at the centre of their recipe, bartenders created sustainable cocktails with a dash of their own flavours and ingredients.
A few of Flor de Caña’s Zero Waste Cocktail partners include Ekaa Mumbai, who came up with the R³. Made with leftover lacto fermented lime, lime cordial, leftover kafir stem soda and leftover eucalyptus powder, this is one drink to watch out for. Then there’s Perch Wine and Coffee Bar, of course, who will be whipping up The Brittle Trail made with homemade sesame syrup and angostura bitters.
Other interesting contenders are San:Qi at Four Season, who will be serving All About Pineapple featuring pineapple gum, pineapple pickle, brown sugar and burrata whey. Of course, there’s The Living Room at Masque, who’ve created an interesting concoction named ZERO with banana, black rice syrup, and all-spice. And this is just the tip of a sustainable cocktail extravagant iceberg! Flor de Caña’s initiative had the best bartenders across the city go head to head to create the best zero-waste cocktail.
Meanwhile, we’ve curated two interesting Flor de Caña-based sustainable recipes for you to try out at home! There’s the Smoky Saviour by Slink & Bardot, made with spiced demerara syrup, aromatic bitters and orange bitters. If you’re looking for a twist on a classic, then KOKO will be serving up 0.75, which is a mix of coconut saccharum, fermented tomato, chilli stalk brine and sparkling wine.
So the next time you’re making a cocktail, try a zero-waste one!
Smoky Saviour by Mayur Tanpure, Assistant Head Bartender, Slink & Bardot
Ingredients
- 60 ml Flor de Caña 12 yr
- 5 ml spiced demerara syrup
- 4 drops in-house aromatic bitters
- 2 dash in-house orange bitters
- Spice smoke & orange peel (garnish)
Method
- For this cocktail, a stirred method will be used. Fill a shaker glass two-thirds full with ice.
- Add ingredients and stir very well. Strain the drink into an Old fashioned serving glass.
- Garnish as necessary.
0.75 by Faisal Kotab, Bartender, KOKO
Ingredients
- 45 ml Flor de Caña 12yr
- 30 ml fermented tomato water
- 2.5 ml chill stalk brine
- 5 ml coconut sacchrum
- 45 ml sparkling wine
- caramelized tomato top with tomato coconut chip (garnish)
Method
- Use a thrown method to construct the cocktail. Build it in an Old Fashioned glass.
- Serve chilled.
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