Boilermaker House bartender creates sustainable cocktail made from food scraps

There’s a new wave of drinks hitting Melbourne’s bar scene, with a focus on sustainability. But would you drink this eco-friendly cocktail, made from food scraps?

Sarah Jones’ created a sustainable cocktail for the World Class Bartender Competition, which she made the top 100. Picture: Nicki Connolly

Bartender Sarah Jones is doing her bit for the planet, one sustainable cocktail at a time.

The Pineapple Incident is one of the first cocktails she’s created that’s made the list at Boilermaker House — and had crowds thirsty for more.

The creation is made from fermented pineapple skins and, according to Sarah, tastes a little like kombucha.

She used the cocktail to enter Diageo Reserve World Class Top Melbourne Bartender awards, earning her a spot in the top 100 Australian Bartenders.

Sarah Jones, a bartender at Boilermaker House, uses sustainable practices to make her cocktails. Picture: Nicki Connolly

“I was quite surprised I made the top 100. I’m pretty new at bartending, so I’m thrilled to be considered,” she said.

“People were really interested in the drink, but weren’t sure how it worked,” she says.

“It’s kind of similar to kombucha in flavour, mixed in with a tepache (fermented pineapple skin), toasted coconut infused Ketel One vodka.”

The delicate drink is finished in a champagne flute, topped with candied coconut flowers.

Sarah has been in the hospitality industry for 11 years, working across Australia before landing behind the bar at Boilermaker House in Melbourne’s CBD.

“We get very extensive training, I spent about six to seven months working on the bar and learning how everything worked,” she said.

And while she didn’t progress to the top 20 Australian Bartenders, she’s still passionate about making it to Scotland to pursue her whisky distillery dream.

“Whisky is my biggest love, I want to learn more about how it’s made, and not just how it tastes to make cocktails,” she says.

In the meantime, Boilermaker House is the perfect platform for Sarah to expand her knowledge.

“They are pretty much focused on trying to use the offcuts and by-products in other drinks,” she says.

“The Colada Nights, one of our biggest sellers … I use the by-products from that drink to make other cocktails.”

BOOZE THAT MAY BE GOOD FOR YOU

YOU’LL BE DRINKING THIS ALL WINTER LONG

8 WINERIES TO WARM UP WITH A WINE

“We roast the pineapple in a solution of coconut oil and brow sugar. After scooping out the pineapple, what’s left is this … brown sugar and pineapple syrup. We use that syrup in another cocktail called the Bobby Holiday.”

Sarah said her employer the Speakeasy Group had a sustainability officer in each state, to monitor venues recycling processes.