The reality of the climate crisis is undeniable, and its impact is here to stay unless we act swiftly. Restaurants and establishments of all kinds have recognised the urgency and transitioned to more sustainable practices, a move that has proven to be highly beneficial. The cocktail bar scene is no different, embracing this shift towards sustainability with equal vigour.
In recent years, it’s heartening to witness a significant shift within the cocktail bar industry, with sustainability taking centre stage in both practice and business ethos. As concerns about environmental conservation and climate change continue to mount, the realisation dawns that every sector, no matter how indulgent or seemingly removed, has a role to play in mitigating these pressing issues.
Cocktail bars, once synonymous with luxury and indulgence, are now leading the charge towards a more sustainable future. From sourcing locally and reducing waste to embracing renewable energy and eco-friendly packaging, these establishments are setting a commendable precedent for the hospitality industry at large. Yet, amidst this commendable progress, it’s evident that there’s still ample room for growth and improvement. As the adage goes, “where there’s a pour, there’s potential for change,” emphasising the critical need for more bars to follow suit and adopt sustainable practices.
But anyway, we’re here to spotlight 5 cocktail bars leading the sustainable charge around the world.
Analogue Initiative, potentially Singapore’s pioneering fully plant-based bar, helmed by Vijay Mudaliar, the visionary behind Native, is dedicated to crafting a sustainable sanctuary where every detail, from culinary offerings to décor, advocates environmental consciousness. A striking cerulean countertop, hewn from 1,600kg of recycled plastic bottles, commands attention as the heart of the space, while surrounding tables fashioned from mycelium underscore the commitment to eco-friendly materials.
Despite its launch amidst the pandemic, Analogue Initiative unwaveringly upholds its sustainability principles, evident in both its design aesthetics and culinary selections. While the bar proudly sources spirits globally, it remains steadfast in prioritising ingredients with minimal environmental impact. Inclusivity is paramount, evident in the entirely plant-based menu and a diverse array of non-alcoholic beverages catering to various tastes and dietary requirements. The bar’s thoughtful accessibility design, featuring a lowered side for wheelchair access, further emphasises its dedication to inclusivity and forward-looking values.
The bar also won Ketel One Sustainable Bar Award 2023 last year.
The essence of HIMKOK, reflected in its name “homecooked,” permeates every aspect of this establishment. At Erk Potur’s bar in Oslo, almost everything is meticulously crafted onsite. The venue spans multiple levels, each offering its own unique experiences. Upon stepping into the main bar, patrons are immediately greeted by the distillery, where gin, aquavit, and vodka flow from taps that adorn the central feature of the back bar. It’s here that more than 80% of the spirits served onsite are carefully produced, adhering to a zero-waste philosophy.
Noteworthy is HIMKOK’s commitment to sustainability, evident in its distillery powered by renewable hydro energy, significantly reducing environmental impact. Additionally, by opting for aquafaba over egg whites in cocktails, they further champion sustainability, given aquafaba’s extended shelf life and lack of by-products like egg yolks. To address surplus chickpeas, HIMKOK collaborates with Turkish or Indian restaurants to repurpose them or directly source aquafaba.
Yet, HIMKOK offers a broader experience than just a refined speakeasy vibe centred around its stills. Beyond the main bar, there’s a laid-back area focusing on local ciders and beers, while upstairs boasts a third bar serving classic cocktails on tap, complemented by a barbershop. Their outstanding performance in the industry was recognised with the Nikka Highest Climber Award 2023, commemorating an impressive rise of 33 positions and The World’s 50 Best Bars inaugural Ketel One Sustainable Bar Award in 2018.
Nick Wu, the founder of Bar Mood, explains to The World’s Best Bars, “At Bar Mood, we incorporate a lot of Taiwanese components as a way of showing people that by using our local produce, we can shine in the cocktail scene simply by being ourselves.”
Bar Mood in Taipei, Taiwan, was honoured with the Ketel One Sustainable Bar Award for Asia’s 50 Best Bars in 2022. The establishment takes pride in infusing Taiwanese essence into its creations, demonstrating Taiwan’s potential to leave a lasting impression on the cocktail landscape by embracing its distinct identity. Going beyond mere waste reduction practices, such as avoiding single-use items and repurposing spirit bottles for pre-batched cocktails, Bar Mood actively supports local businesses committed to sustainability. Collaborating with suppliers that advocate for gender equality, fair wages, and educational programs in farming communities reflects Wu’s commitment to promoting environmental awareness. Taiwan’s remarkable biodiversity, characterised by diverse landscapes and climates and earning it the moniker “the Galapagos of Asia” among natural historians, provides an ideal environment for Bar Mood’s sustainability initiatives.
The creators of Penicillin, Agung Prabowo and Roman Ghale, formerly linked with Hong Kong’s esteemed The Old Man (recognised as No.1 in Asia’s 50 Best Bars 2019), alongside their spouses Laura Prabowo and Katy Ghale, bring hospitality expertise to Penicillin. Their inaugural endeavour focuses on a ‘closed-loop’ production system, aiming to minimise waste, reduce the bar’s carbon footprint, and prioritise local, seasonal ingredients. Operating at an estimated “80% sustainability” level, they aspire to set a new industry standard by continually refining practices.
One Penicillin, One Tree cocktail, created with EcoSpirits, reflects their commitment. Penicillin pledges $3 from each purchase to The Forest Programme, supporting the planting of Mallotus Muticus trees in Borneo, each capable of sequestering 4,400kg of CO2 over its lifespan.
Discovering one of the world’s most environmentally conscious bars nestled within the confines of a multinational hotel chain may seem unusual at first glance. However, Bar Trigona, located within the Four Seasons Kuala Lumpur, defies expectations with its innovative philosophy and expansive vision that surpasses the boundaries of its luxurious setting. Named after the stingless trigona honey bee indigenous to Southeast Asia, the bar’s journey began with an encounter with the sweet-sour nectar during a foraging trip led by Ashish Sharma, the inaugural bar manager, and his team in 2018. This not only inspired the bar’s name but also became a tangible symbol influencing its commitment to sustainability.
Additionally, the team has introduced an emerging trend in Asia known as ecoSpirits, a straightforward yet highly effective solution. This approach involves sourcing spirits in larger volumes—either 4.5 litres or 25 litres—and decanting them at the bar. Bar Trigona won the Ketel One Sustainable Bar Award in 2019 and 2020.
FEATURED IMAGE courtesy of Analogue Initiative