in COCKTAILS

Eco-Cocktails for Every Occasion

Designed to blend sustainability with exceptional taste.

Discover drinks that can become a part of your daily rituals, from a refreshing aperitivo to robust selections for unwinding after work. These recipes blend tradition with innovation, offering something for every taste and moment.

Garibaldi

  • 40 ml (1.35 fl oz) Campari
  • 120 ml (4 fl oz) fresh orange juice
    Preparation Method: Build
    Glass: Long glass
    Garnish: Orange slice

Yokoso

  • 40 ml (1.35 fl oz) Appleton Signature Blend
  • 30 ml (1 fl oz) Flower Solution
  • 20 ml (0.68 fl oz) linden honey syrup (3:1)
  • 60 ml (2 fl oz) plum tea
  • 3 dashes of Angostura bitters

Preparation Method: Throwing
Glass: Tea service
Garnish: Edible flower

Flower Solution:

  • 940 g (33 oz or approximately 4 cups) Filtered water
  • 30 g (1 oz) citric acid
  • 30 g (1 oz) lactic acid
  • 24 g (0.85 oz) damson/plum blossoms
  • 10 g (0.35 oz) dried orange blossoms
  • 2 g (0.07 oz) orange blossom water

Mix water and acids in a clean container with a sealing lid. After mixing, add damson blossoms, dried orange blossoms, and orange blossom water and let it macerate for 24 hours. Then strain and bottle.

Down We Go

  • 45 ml (1.5 fl oz) bourbon
  • 20 ml (0.68 fl oz) Apple Oleo saccharum solution
  • 30 ml (1 fl oz) apple juice
  • 15 ml (0.5 fl oz) Wolf’s Spicy Syrup
  • 40 ml (1.35 fl oz) Lager beer
  • 3 dashes of orange bitters

Preparation Method: Throwing
Glass: Whisky glass
Garnish: Pickled apple and orange peel

Apple Oleo Saccharum Solution

  • 30 g (1 oz) apple peel – seasonal
  • 50 g (1.8 oz) sugar
  • 450 g (16 oz or approximately 2 cups) filtered water
  • 33 g (1.16 oz) citric acid
  • 3 g (0.1 oz) tartaric acid
  • 1 g (0.04 oz) salt

Vacuum seal apple peels and sugar in a sous-vide bag for 24 hours. After maceration, open the bag and add acids, salt, and water. Stir until the sugar and acids dissolve completely, then strain off the peels and bottle.

Gringo

  • 35 ml (1.2 fl oz) tequila
  • 10 ml (0.34 fl oz) bourbon
  • 7.5 ml (0.25 fl oz) Amaretto Disaronno
  • 25 ml (0.85 fl oz) fresh lime juice
  • 10 ml (0.33 fl oz) sugar syrup (2:1)
  • 1 egg white
  • 3 dashes Angostura bitters

Preparation Method: Shake & fine strain
Glass: Ceramic
Garnish: None

After Shift

  • 40 ml (1.35 fl oz) Tio Pepe Fino Sherry
  • 40 ml (1.35 fl oz) Hop-infused Cynar
  • 25 ml (0.85 fl oz) Monkey 47 Gin
    Glass: Whisky glass
    Garnish: Orange peel
Michal Dojcak

Written by Michal Dojcak

The Seychelles Bar Sustainability Project

The Quote Book