Go Green!

Making cocktails can lead to a lot of waste. We can all work harder to identify problem areas behind the bar. Beyond that, we are also able to reduce to make more thoughtful decisions on ingredients. Cocktails that try to be mindful of reducing waste are essential. For this one, I used mezcal, poblano liqueur, dill syrup, cucumber juice, and lime juice. The spirits are from socially responsible brands, and the produce is a combination of homegrown and locally farmed. Done right, it can save money too, but that’s a horse of a different color.