NYbargigs Presents

Pro Spotlight Cocktail Hour With

Renato Tonelli AKA The Sustainable Bartender

Zero Waste Paloma

This Paloma is no ordinary Paloma because it uses an entire grapefruit: Juice, Pulp, Skin, Pith, and Seeds. It’s what some bartenders in the business like to call a Single-Ingredient cocktail because it transforms 1 ingredient (the Grapefruit in this case) into different ingredients (a liqueur and a salt rim) to be used for a single cocktail. Every part of the Grapefruit serves its purpose for the drink. I start by Lacto-Fermenting the Grapefruit to give it a different taste and to preserve all the ingredients. I then remove the Juice to make a Liqueur, and the leftover Pulp, Pith, and Skin to make a Salt Rim through dehydration. The whole entire grapefruit is consumed and nothing is wasted, granting it the definition of a Sustainable Cocktail or even Single-Ingredient Cocktail.

RECIPE

  • Glassware: Highball
  • Technique: Build
  • 22ml Tequila Plata
  • 50ml Lacto Fermented Grapefruit Liqueur
  • 90ml Soda Water
  • Garnish with Grapefruit Salt
  • A cocktail that hits all 5 tastes: sweet, sour, bitter, umami, and salty in a balanced and harmonious way.
  • Refreshing and bursting with subtle flavors of every part that the grapefruit has to offer.

ABOUT

I’ve been in the industry for over 10 years, having worked in all kinds of bars in Rome, Brussels, New York City, and Melbourne.

I am always focused on sustainability behind the bar, and how I can use different techniques to reduce waste, upcycle food scraps, and transform the inedible (but safe to eat) into edible (like for example a watermelon rind).

Right now I’m focused on teaching as many bartenders as possible what I know.

It’s as simple as that.

I currently work at Evelina, an Italian restaurant in Brooklyn that has amazing food, amazing cocktails, and amazing co-workers who are always giving me new ideas and concepts and who also practice sustainability behind the bar and kitchen.

Contact

You can find me at @sustainable_bartender on Instagram You can join the Sustainable Bartender Community on Facebook to share ideas and soak up knowledge from other sustainable bartenders. And you can find all of my recipes on my website

www.sustainablebartender.com

Zero Waste Paloma

Cocktail by Renato Tonelli AKA The Sustainable Bartender

This Paloma is no ordinary Paloma because it uses an entire grapefruit: Juice, Pulp, Skin, Pith, and Seeds. It’s what some bartenders in the business like to call a Single-Ingredient cocktail because it transforms 1 ingredient (the Grapefruit in this case) into different ingredients (a liqueur and a salt rim) to be used for a single cocktail. Every part of the Grapefruit serves its purpose for the drink. I start by Lacto-Fermenting the Grapefruit to give it a different taste and to preserve all the ingredients. I then remove the Juice to make a Liqueur, and the leftover Pulp, Pith, and Skin to make a Salt Rim through dehydration. The whole entire grapefruit is consumed and nothing is wasted, granting it the definition of a Sustainable Cocktail or even Single-Ingredient Cocktail.

I came up with the concept of a Single Ingredient Cocktail while I was in Australia entering the Diageo World Class Competition. The rep of Diageo, Nick Edwards gave a World Class Studio course for us bartenders in Melbourne and I fell in love with the concept of using 1 single ingredient for a drink. To me, it seemed like the perfect way to make Sustainable Cocktails.

RECIPE

  • Glassware: Highball
  • Technique: Build
  • 22ml Tequila Plata
  • 50ml Lacto Fermented Grapefruit Liqueur
  • 90ml Soda Water
  • Garnish with Grapefruit Salt
  • A cocktail that hits all 5 tastes: sweet, sour, bitter, umami, and salty in a balanced and harmonious way.
  • Refreshing and bursting with subtle flavors of every part that the grapefruit has to offer.

ABOUT

I’ve been in the industry for over 10 years, having worked in all kinds of bars in Rome, Brussels, New York City, and Melbourne.

I am always focused on sustainability behind the bar, and how I can use different techniques to reduce waste, upcycle food scraps, and transform the inedible (but safe to eat) into edible (like for example a watermelon rind).

Right now I’m focused on teaching as many bartenders as possible what I know.

It’s as simple as that.

Contact

You can find me at @sustainable_bartender on Instagram You can join the Sustainable Bartender Community on Facebook to share ideas and soak up knowledge from other sustainable bartenders. And you can find all of my recipes on my website

www.sustainablebartender.com

Contact

You can find me at @sustainable_bartender on Instagram You can join the Sustainable Bartender Community on Facebook to share ideas and soak up knowledge from other sustainable bartenders. And you can find all of my recipes on my website

www.sustainablebartender.com