Flor de Caña launches global “Zero Waste Month”By Alice Liang
Premium rum brand Flor de Caña launches a global initiative that invites bars, restaurants and consumers to join forces to reduce food waste by supporting sustainable cocktails.
Hailing from Nicaragua, Flor de Caña is a carbon neutral, Fair Trade certified and sustainably-produced premium rum.
To emphasise the importance of sustainability, the brand has kickstarted the “Together for a Greener Future” programme, working hand-in-hand with bartenders in more than 30 countries to create zero waste cocktails this August.
The sustainable cocktails are all made with Flor de Caña rum and ingredients derived from re-purposed food or leftovers from each respective bar or its local community.
In Hong Kong and Macau, Flor de Caña has joined forces with ten of the most prominent and award-winning bars in the city including: The Pontiac, The Wise King, Stockton, Argo, Foxglove, Ozone Bar and more. Each bar and mixologist has infused their own flavours and ingredients to pair with Flor de Caña enhancing the characteristics of the rum.
For the newly launched Four Seasons Hotel Bar Argo, Lorenzo Antinori has created a refreshing summer concoction, named the ‘Upcycled Gimlet’. Using leftover lemon from the bar, the peels are dehydrated, powdered and then combined in water, sugar and citric acid to create a cordial. The final product is mixed with a touch of fair trade, sustainably sourced cocoa from the hotel’s Chocolate Concierge.
Foxglove has completely re-approached its carbon footprint and will focus on how to use fruits that are not always utilised in full. With that in mind, the mixologists curated the ‘Above Zero’ cocktail. The cocktail infuses mango seeds in Flor de Caña to give it a juicy, caramelised sweetness, as well as leftover lime peel saccharum for a tropical feel.
Stockton’s Head Bartender Lok Gurung has developed his Flor de Caña cocktail by extracting every possible component of the coconut in his ‘Coco de Caña’ creation. The meat of the coconut will be blended to produce a cordial, the shell used as the container to hold the drink and the outer cover will be transformed into a coaster to rest the drink on.
The initiative is supported by Food Made Good, a global non-profit that promotes sustainability within the food service industry, which has helped the participating venues to design their zero waste cocktails. “Working with an ambitious, outward-looking and creative partner like Flor de Caña is the most effective way we can accelerate progressive practice across hospitality, making bars and restaurants a part of a global sustainability solution,” said Simon Heppner, CEO of Food Made Good Global.
Moreover, global personalities such as Lorenzo Antinori (Hong Kong), Ashish Sharma (Kuala Lumpur), Jesse Vida (Singapore), Seven Yi (Taiwan), Bastien Ciocca (China), Remy Savage (UK) and Mario Farulla (Italy) have joined the Zero Waste Month initiative as Sustainability Ambassadors.
To learn more visit Zero Waste Month website for more information.