The Whatamelon drink can be made with vodka, tequila, pisco or cachaca (left) at Elixir. The Ruby Chai Appletini, also served at Elixir, is made with Square One Vodka.
Taverns in the Green
Eco-conscious operators are raising the bar on what it means to be green. By Thomas Henry Strenk
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restaurants, there's more to being green than adding a few biodynamic wines to the list, displaying a couple of organic spirits on the backbar and mixing and garnishing drinks with locally grown produce.
rom sustainable agriculture to electric cars, green is today's buzzword. But it's a slippery term, which can more often be a marketing tool than real eco-eff ort. For bars and
| MAY 2012
business decisions, taking into account environmental impact, social responsibility and supporting like-minded businesses and the local community. Leaders of the greening of the bar revolution embrace the
For the truly committed operator, green is a way of approaching
concept in an all-encompassing way that goes far beyond simply serving eco-conscious drinks. Among other things, they are
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