I think we can all agree that sustainability is having a moment. From fashion and design to even the most ordinary items like coffee cups, companies are facing increasing pressure to clean up their act and cut out waste. While forward-thinking restauranteurs have been adapting sustainable practices for a while (Poco, Clerkenwell Kitchen and Grain Store, to name but a few), it’s a trend that hasn’t really caught on in drinking culture – until now.
10 months in the making, Sexy Fish’s new 21-serve cocktail menu is all about sustainability. No perishables – such as citrus, garnishes and herbs – are used in the making of any of the drinks, meaning no waste is left over. Instead, bar staff will use distillates, cordials, tinctures, syrups and shrubs, all made on-site, to flavour cocktails to the high standard Sexy Fish fans have come to expect.