Create Closed Loop Cocktails For Earth Day With BACARDÍ

Join Bacardi and Claire Sprouse, owner of NYC based Hunky Dory for a special earth day event creating closed loop cocktails.

BACARDÍ has been leading the way with sustainability in the spirits industry and this Earth Day, they’re hosting an Instagram Live at 4pm EST on the brands page, @bacardilimited1862. National Director of Education, Bacardi Portfolio, Jaymee Mandeville, and owner of sustainably minded NYC favorite Hunky Dory, Claire Sprouse, will be joining up on the brands Instagram Live to share how to create closed loop, or zero waste drinks.

Check out a few of Claire’s tips for reducing cocktail waste and tune in to the event to learn more!

• Peel your citrus before you squeeze the juice so you can use the peels as garnish or in a sherbet.
• Choose ingredients that are in-season or available locally to significantly reduce your carbon footprint.
• Unlock flavor from herb stems.

BANANA DAIQUIRI!

Ingredients:

• 2 oz. Bacardi 8 (or silver)
• 1 oz. lime
• 1/2 oz. Banana Peel Syrup*
• Dehydrated banana chip garnish

Preparation: Combine ingredients and shake with a few pieces of pebble or cracked ice. Pour into glass and fill with more crushed ice. Garnish with dehydrated banana chips.

*Banana Peel Syrup

take 1-2 banana peels and cover with 1 cup sugar. let sit covered and refrigerated for one day. add 1 cup water and stir to dissolve sugar. strain off banana peels.

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PRESERVED MARTINI

Ingredients:

• 2 oz. Bombay Sapphire Gin
• 1 oz. Martini & Rossi Dry Vermouth
• 1 oz. water
• 2 dashes orange bitters
• Pickled rhubarb garnish*

Preparation: Combine ingredients (scale up as desired). Store in freezer. When ready, pour contents straight into a chilled glass. Garnish with pickled rhubarb.

*Pickled Rhubarb

Ingredients:

• 1 cup water
• 1 cup vinegar
• 1 tbsp. salt
• 1 tbsp. sugar
• 1 tbsp. dry herbs/spices (whichever compliment the produce or spirits you are using – for this, we used pink peppercorn and grains of paradise)

Preparation: Fill a jar with rhubarb, and cover with pickling liquid. Store brined in refrigerator.

Claire Sprouse has bartended, managed, and consulted at some of the country’s most well-known and awarded cocktail institutions, from Houston to San Francisco and now New York City. Over the last decade, she has worked vigorously to tackle issues of sustainability within the industry. Most recently, Sprouse opened her first bar — Hunky Dory in Crown Heights, Brooklyn. In its first year, the bar & restaurant landed many accolades, including being named on several “Best of New York” annual lists. In 2020, Sprouse launched OUTLOOK GOOD – a consulting and education company focused on her goal to create a culture of shared information and inclusivity centered around greener bar practices.

Jaymee Mandeville is the National Director of Education, Bacardi Portfolio. She is a demonstrated trainer and awarded mixologist. Mandeville has been a featured presenter and panelist at Tales of the Cocktail, San Antonio Cocktail Conference, Arizona Cocktail Week, Sacramento/Midtown Cocktail Week, Golden State of Cocktails and Life is Beautiful Festival. Combined with a decade of experience working behind the bar for notable hospitality groups SBE and One Group as well as awarded chefs Celestino Drago and Michelle Bernstein, she comes with a wealth of industry insights. LA native and NY based, she has worked in both fashion and entertainment prior to making her name in the spirits industry. As a proclaimed jet setter, science enthusiast, advocate of diversity and promotor of sustainability, Jaymee shares her knowledge, experience and curiosity. In addition, she sits on the board for Another Round Another Rally, a non-profit organization dedicated to providing resources for our food and beverage professionals in need.