SPECIAL REPORT: What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition
The International Hotel and Restaurant Show, now in its 51st consecutive year and marking more than half a century, was held at Tokyo Big Sight from February 7 to 10, 2023. The special stage event is a highlight of the show every year, attracting a great deal of attention and acclaim from professionals in the hotel, restaurant, and food service industries.
The most eye-opening item at this year's special stage event on February 7 was the final session of the day, "What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition." The creation tales and background stories of sustainable cocktails by the two top bartenders representing Japan's night-time scene were well received by the visitors.
Sustainable Cocktail - Revival Zero
Main Bar 'Brillant' Supervisor, Keio Plaza Hotel
Tsukuda says, "First, we focused on food loss reduction. We created a cocktail using grapefruit peel that is discarded when making fresh grapefruit juice in the normal course of business. We use the leftover peel to produce homemade Oleo Saccharum over the course of two days, as well as for decoration."
Pour into a glass with ice. Float the decoration.
Sustainable Cocktail - Loss "ZERO"
Manager, Bar Capri
Hotel New Otani, Tokyo
Bartender Hiroki Yoshida is a manager at Bar Capri of Hotel New Otani Tokyo, which comprises 1,477 rooms, 37 restaurants, 33 banquet venues, over 50 shops, and a 33,000 sqm Japanese garden. Since its founding in 1964 the hotel has been aiming to create a recycling-oriented society within the Kioicho area where it is located, leading the industry in implementing environmental and social initiatives.
Yoshida's cocktail is the “Loss ZERO". Yoshida explains, "The Nolet Distillery is located in Schiedam, Holland, known for its enthusiastic sustainability efforts. We came up with a zero-food-loss cocktail featuring the Ketel One vodka made there. Citrus peel, an unavoidable waste element from hotel restaurants, is used as a secondary ingredient to produce a delightful cocktail."
*May be kept frozen for up to one month.
Place in a jar all orange, grapefruit, lemon, and lime peels after squeezing their juices, add the same amount of granulated sugar, and let it sit for a day. The oils from the peels will dissolve and blend with the sugar to produce a natural syrup without any addition of water. Add about 60ml of juice of each of the above fruit left over from the previous day, mix until the sugar is completely dissolved, and adjust the acidity by adding granulated sugar. Remove the peels (which will be treated in the hotel’s compost plant). Slowly warm milk to 65°C and add one part warm milk to three parts syrup. Stir gently until the milk separates. Refrigerate overnight, then strain through four layers of paper towels into jars that have been sterilized by boiling.