Celebrating Earth Day in Style With Tanqueray Royal- Barcats

Apr 12, 2023

This isn’t your run-of-the-mill celebration day; Earth Day has been celebrated since 1970 and now includes a wide range of events involving 1 billion people across 173 countries. I think we can all agree this is a noble cause but when it also has the potential to improve your cocktail menu by driving some creativity and helping in improving the profitability of your cocktail list it’s something worth planning for!

Sustainability in bars can be intimidating if you’re not sure where to start but every venue can take steps, big or small, that will impact our carbon footprint.

Here are some easy and obtainable ways to create less waste and a more sustainable venue:

Limit or eliminate the number of paper napkins and plastic straws your venue uses. There are loads of options for reusable and recycled coasters, napkins, and straws.
Reduce your ice consumption, you are saving on water usage and energy bills this can be done by batching prediluted drinks that are stored in the fridge or freezer, ready to serve.
Recycle your fruit scraps into your very own syrup, or even liqueur, production.
Focus on using more seasonal produce for your drink menus, this reduces the strain on the environment and farms that are keeping up with the demand for seasonal ingredients.

Speak to your fruit supplier or visit their website. They will be able to advise you on what is in season, plentiful and cheap at any given moment. They usually will have a seasonal guide on their websites which would be a good point to use for planning, but you can beat real-time information. It could be as simple as getting a heads up on there being a glut of strawberries or mangos in the markets meaning a great reduction in cost. Who doesn’t love a Mango Daquiri?

You could go as far as having a fully seasonal menu, that changes on a daily weekly or monthly basis. If that isn’t practical for your venue then a drink of the day/ week/ month would work just as effectively.

Planning for seasonality could also mean avoiding buying certain fruit when the prices are elevated (think lemon/ lime juice) by promoting alternative serves, for example, take a look at the Tanqueray Royale Spritz below for those times when you want to promote a drink that doesn’t use fresh citrus.

Make sure to try out all our combo suggestions, and if you come up with any of your own, please share and tag!

Tanqueray Royale Spritz

A lively spritz with Tanqueray Blackcurrant Royale

30ml Tanqueray Blackcurrant Royale
100ml Lemonade
50ml Sparkling Wine
Lemon wedge and berry garnish
Wine Glass
Cubed Ice

Method:

Add all your ingredients to the wine glass, fill it with lots of ice, garnish and serve

Standard Drinks approx. 1.5

Mango Daiquiri

Fruity and vibrant. Summer in a glass!

45ml Pampero White Rum
20ml Fresh Mango Puree
15ml Lime Juice
15ml Sugar Syrup
No Garnish
Chilled coupette
No Ice

Method:

Add the ingredients to a cocktail shaker and shake with ice for around 15 seconds. Strain into a chilled coupette and serve.

Standard Drinks approx. 1.35

Food pairing:

Tanqueray Blackcurrant Royale is a bright, fragrant sweeter style of gin that pairs well with daytime food and predinner canapes and starters. It’s also delicious with desserts and spice driven foods. We suggest trying it with soft cheese, a grape and bocconcini salad or a tomato tart. For something sweeter try it with Tiramisu!

Try pairing the Pampero in the Mango daiquiri with salty items like prosciutto or other cold cuts of meat. Alternatively, try it with a bright seafood-based salad.

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