Entertainment

It’s Been a Long Week: Sustainable Cocktail Options

As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.

How often do you open your fridge and find all the ingredients for a craft cocktail already in there? Bartender and winner of this year’s Bombay Sapphire‘s Most Imaginative Bartender Carley Gaskin created a no-waste cocktail menu for those of us looking after the planet and also those who are not pro-bartenders. She suggests soaking leftover herbs in olive oil to use as an extra touch of tenderness in a martini or berry jam in a yogurt and gin drink. Gaskin’s recipes are a gamechanger for those hosting at home, showing how a bottle of gin goes a long way. Read on for two of her seasonal recipes of easy and yummy cocktails:

cocktail_bombay

Ingredients:

  • 1.5 oz Bombay Sapphire 
  • 1 oz Greek Yogurt 
  • 1 oz Berry Jam 
  • .25 oz honey 
Ingredient_bombay parfait

Method: 

Serve over crushed ice

cocktail_pie

Ingredients: 

  • 1.5 oz Bombay Sapphire 
  • .5 oz Ginger Liqueur
  • 1 oz Pumpkin Puree
  • 1 oz Coconut Milk 
  • bar-spoon lemon 
  • whole egg
  • Nutmeg or cinnamon garnish 
  • Ingredient_easy as pie

Method: 

Serve in a Collins glass and garnish with grated Nutmeg of Cinnamon