On this installment of The NOLADrinks Show with Bryan Dias, we discuss ideas and some of the thought processes needed to reduce waste behind the bar, leading to a more sustainable operation. We welcome three beverage and restaurant professionals – Matthew Gardner of HuHu’s Ginger Brew and St Roch Market, Jennifer O’Blenis of El Cucuy and the US Bartenders Guild, and Cheyenne Serene of Bakery Bar.
Pictured above from left – Cheyenne Serene of Bakery Bar, Bryan Dias of The NOLADrinks Show, Jennifer O’Blenis of El Cucuy and the US Bartenders Guild, and Matthew Gardner of St. Roch Market and Huhu’s Ginger Brew.
The NOLADrinks Show with Bryan Dias – Sustainability Behind the Bar – 2021Ep6
We’re over at a great place – St. Roch Market – for our featured interview where we discuss increasing sustainability “behind the bar.” Whether you are in the industry or are patron of bars and restaurants, this is an important show that will inform you about things to look for and many if the questions to ask.
Our guests are Matthew Gardner of HuHu’s Ginger Brew and St Roch Market, Jennifer O’Blenis of El Cucuy and the US Bartenders Guild, and Cheyenne Serene of Bakery Bar. All are passionate about the topic and share ideas, insight, and challenges that they and their operations face when working towards being more sustainable (especially during a pandemic!)
One of the main ideas in our conversation is addressing the mindset needed to work towards greater sustainability. Of course, we discuss and share a few specific ideas of what can be done as well.
Pictured above – A shot of The Mayhaw bar’s Orange Oil Tincture in-progress, steeping away at St. Roch Market!
Here’s a great way to save on oranges and create a tasty, useful, and long-lasting concoction that can be used to garnish cocktails, such as an Old Fashioned, instead of using a peel each time! A little bit of this goes a long way. Check out the episode for more on this Orange Oil Tincture!
Orange Oil Tincture – recipe courtesy of The Mayahw at St. Roch Market.
Use a sealable glass container.
Add 6oz of high-proof vodka (around 125) such as “Atelier Vie Buck 25 Vodka.”
Place 4oz of orange peels to the container.
Seal and let infuse for a week.
Strain the infused liquid and add 50% water by volume to “louche” (think: “absinthe.”)
Add to spray bottles to use as garnish/expressed peel.
Tips: Using a high-proof vodka, as opposed to everclear, leaves more of the true flavor in place and adding water takes a bit of the alcohol “sting” out of the tincture.
Pictured above – Getting a little orange peel expression!
If you run a hospitality spot, this conversation might be very helpful for you in your operations. For enthusiasts, you may learn some things you can do with your home bar and kitchen as well as knowing more about what to look for when patronizing places.
Pictured above – Matthew Gardner of St. Roch Market and Huhu’s Ginger Brew.
Pictured above – Jennifer O’Blenis of El Cucuy and the US Bartenders Guild.
Pictured above – Cheyenne Serene of Bakery Bar.