COCKTAIL HOUR Katie Bridges talks to Toronto bartenders to find out how they’re making low-impact cocktails without sacrificing the quality. PHOTOGRAPHY BY STEVEN LEE
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HILE WE’VE LONG been aware of the shift towards sustainable models of food production, Toronto’s bar scene has lagged behind in the mindfulness department. However, when you consider how many single-use ingredients go into every cocktail, not to mention the disposable accoutrements that quickly find their way into the trash, the waste easily adds up. While campaigns like the Last Straw took aim at the plastic consumption in bars, few have been working towards any meaningful change in their day-to-day habits. However, when we dug a little deeper below the discarded orange rinds and pineapple husks, we found a growing number of eco-conscious cocktail slingers in the city who are making it their business to reuse and recycle ingredients as well as to incorporate environmentally responsible practices into how they run their drinks programmes. From homegrown garnishes plucked from their backyard and minimizing bar waste right up to macro changes like helping larger scale companies and distillers rethink the way they do business, the city’s bartenders are reducing their environmental footprint. We spoke to some of Toronto’s top cocktail shakers to find out how the changes they’re making – both big and small – are contributing to a more sustainable future.
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