Zero Waste Scotland and the Glasgow Science Centre are teaming up to help Scots learn how to master cocktail making, in an environmentally friendly way.
Leftovers from dinner aren’t the only way we create food waste, which is a bigger contributor to climate change than plastics.
Creating cocktails can also create harmful greenhouse gases, and this new, virtual masterclass has been designed to call time on unsustainable serves and educate budding bartenders on how to shake up a drink in an eco-friendly way.
On Saturday 20 February, food and drink expert Richard Kenny will host the free Zero Waste Scotland virtual masterclass - showing cocktail lovers how to create sustainable drinks at home.
Carbon-busting cocktails will include ‘The COP-tail 26’, made using sustainable gin, and a spin on a classic, ‘Zero Waste Woo Woo’ made with leftover fruit.
Scotland’s new wave folk band, Tide Lines, will provide entertainment and the evening’s soundtrack.
The virtual event is part of the Glasgow Science Centre’s digital science festival weekend, Curious About Our Planet, which will take place from 18 - 20 February.
The free Sustainable Cocktail Making Class takes place at 8pm on Saturday 20 February.
For more information and to register, visit the Glasgow Science Centre website.
Ingredients
40ml strawberry infused sustainable vodka
50ml enriched clementine juice - enriched with Citric acid, approx 3g for 200ml with 5g of sugar
25ml elderflower cordial
Light tonic water
Dehydrated strawberries to garnish
Method
Shake the vodka, enriched clementine juice and elderflower cordial with ice.
Strain into an ice filled Collins or Highball glass.
Top up with light tonic water and garnish with crushed dehydrated strawberries.
Tip
You can dehydrate surplus or misshapen strawberries. Takes about 8- 10 hours in a dehydrator or place on a tray in a convection oven at 60°C.
Make sure the strawberries are completely dry before blending them to the fine dust.
Ingredients
25ml sustainable gin
50ml enriched clementine juice - enriched with Citric acid, approx 3g for 200ml and about 5g of sugar
Sparkling wine to top up
Clementine peel to garnish
Method
Shake the gin and enriched clementine juice with ice.
Strain into a flute.
Top-up with sparkling wine and garnish with a twist of clementine peel.
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