Each of the 16 cocktails listed on Artesian’s new menu – Ingredients of the Future – highlight a single ingredient prized for its versatility and adaptability. According to head bartender Giulia Cuccurullo, they’re “ingredients we should all start to focus on. Sip by sip, we want to be moving towards a better future”.
Ingredients include fruit and vegetables like sweet potato, beetroot, mushroom, date, jackfruit and pea; trees and plants like amaranth, moringa, pandan and nopal; and surprising additions like insect, spirulina, soil, tiger nut, kombu and water.
For Soil, an earthy twist on a dry Martini, Japanese Haku Vodka and sake are paired with “soil scent” and koji. And “celebrating the unusual becoming usual,” Artesian’s whisky-sour-inspired tipple – Insects – combines US distillery Michter’s bourbon, Italian liqueur Campari, Mexican corn liqueur Nixta, crickets, chicatanas, corn, coffee and lime.
Meanwhile, moderate imbibers can enjoy Jackfruit – a sober serve comprised of UK non-alcoholic aperitif brand Everleaf’s Mountain and Forest offerings, Swedish alcohol-free wine company Oddbird’s Sparkling Rosé, soy milk and jackfruit.
The menu contains QR codes that link to the recipes of each cocktail – inspiring guests to start using the aforementioned ingredients at home.
Elsewhere, several new cocktail recipe books centring sustainability have recently launched. See luxury Belfast hotel The Merchant’s new compendium featuring 20 farm-to-table sips, and London Michelin-starred chef Adam Harding’s tome Perfect: Three Cherries, containing a host of zero-waste drinks.
