Any steps toward reducing waste should be applauded, even if it's a drop in the bucket compared to spent jet/container ship fuel. But the bartenders in this article seem to be missing the forest for the trees here. If you're so hell bent on reducing waste that you don't want a lemon wedge on your cocktail glass, but still eat beef multiple times a week for instance (the article doesn't mention what the bartenders diet choices are, but their restaurant employers serve a meat heavy menu), it seems a little hypocritical.
this post was submitted on 23 Aug 2023
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Yeah agreed. This article is kinda stupid. I like the part about reducing the waste by having the kitchen use the rest of the citrus. But to ban garnishes because someone "might incorrectly garnish with a lime wedge, encouraging to drinker to squeeze it"? Ridiculous. Tell him to garnish with a peel, then give the rest to the kitchen or make a syrup.
The fact he says he's "vehemently against garnishes" because he's so busy sourcing the highest quality ingredients and glassware comes across as so holier-than-thou. Literally the whole point of bartending is to put on a show; it's very performant. If you aren't going to make the drink look nice, why not just go ahead and make a batch of cocktails beforehand and dispense each one from a tap? A single sprig of mint or rosemary isn't extra waste either; it's there for aromatics, and he should know that olfactory is the vast majority of flavor. It's not going to waste, it's being used.
I eat beef and burn though lemons like its my job
That's cool
Def pro presentation. I think drinks taste better when they are in the appropriate glassware.