Sipping Sustainably: 3 Cocktails Worth Trying

Doing your part to help the environment is tastier than you might think. When you’re sipping Patrón Tequila, you’re supporting a company that’s committed to sustainability and social responsibility with year-round initiatives at home and abroad. We’re also committed to creating guilt-free, eco-friendly drinks by partnering with expert bartenders around the globe. Which of the following cocktails will you mix up? ¡Salud!​

RED – MASTI, DUBAI, UAE

Bartender Adam Carr set out to create a zero-waste tequila and tonic highball-style cocktail based around the use of an entire vegetable. Red pepper pairs beautifully with the herbaceous notes of Patrón Silver and lend a fresh and spiced tone to the final flavor. It’s definitely a must-try for eco-friendly veggie-lovers!

PINANG – YES PLEASE, TAGUIG CITY, PHILIPPINES

Taking advantage of the abundant supply of pineapple in his country, bartender Mark Hererra created a responsibly sourced, use-the-whole-pineapple kind of cocktail. The juice of the fruit is used as a modifier, the meat is dehydrated to make pineapple leather, the leaves are used as a garnish, and some of the skins are used to make a fermented mixer called, tepache. The remaining skins are then used as a vessel for the cocktail. It’s a great low-waste cocktail for those who like to get crafty in the kitchen!

FRUIT OF THE EARTH – THE CONDUIT, LONDON, UK

Using sustainable bartending methods, Walter Pintus and Cameron Moncaster have a definite knack for creating eco-friendly drinks. The Fruit of the Earth cocktail is a great example. It uses lime zest leftovers from their restaurant’s dessert menu to infuse a Yorkshire rhubarb cordial. They then add verbena stems leftovers to CO2-charged water to create a zippy soda. If you want something fizzy, zesty and delightful, try this cocktail!