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:
Ingredients:
- 1.5 oz Bombay Sapphire
- 1 oz Greek Yogurt
- 1 oz Berry Jam
- .25 oz honey
Method:
Serve over crushed ice
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
Method:
Serve in a Collins glass and garnish with grated Nutmeg of Cinnamon
