Mornington Peninsula bar’s $23 cocktail made of food scraps
Ingredients you’re more likely to find in the compost bin have been used to create a cocktail at a luxury Mornington Peninsula hotel — and bartenders say it’s their most popular drink on the menu. But would you drink it?
South East
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A cocktail made using food scraps from the kitchens of a high-end Peninsula hotel is in the running to become the most sustainable tipple in Australia and New Zealand.
42 Reasons, created by Flaggerdoot bar manager Tioni Naslund at luxury hotel Jackalope, is one of two Victorian finalists in the 42 Below Sustainable Cocktail Showcase.
Mr Naslund designed the drink in a bid to help further reduce waste at Jackalope.
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He used leftover mandarins to make a marmalade to use as a base for the cocktail and infused the spirit with unused grapefruit peel.
“The drink was also designed as a bit of a tribute to my home, New Zealand. So of course it had to include 42 Below vodka,” Mr Naslund said.
The drink also has mint, lemon juice and ginger beer and is served in a tall glass.
Mr Naslund said the result was a “bright, bittersweet and refreshing” drink.
He said 42 Reasons — which sells for $23 — had become the most popular on the menu at Flaggerdoot.
Mr Naslund said he only heard about the Sustainable Cocktail Showcase after creating the drink.
“It was the perfect fit, so I entered the competition,” he said.
“I was excited to be named one of the finalists.”
The creators of the top four cocktails will win the eco-trip of a lifetime to Bali to see first hand the impact of rubbish, take part in beach cleans and meet leaders in the ocean clean up industry.
You can vote for your favourite cocktail here and be in the running to win a pair of sunnies made from sea trash.
Voting closes January 31 with two winners from Australia and two from New Zealand announced on February 8.
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