2 Eco-Friendly Cocktail Recipes For Earth Month

Mother Nature is in luck! Toronto beverage expert, Evelyn Chick, has crafted two sustainable cocktail recipes made using only locally sourced in-season ingredients and Bombay Sapphire, the first global gin brand to have all of its botanical certified as sustainably sourced. The 10 botanicals, which include juniper from Tuscany, coriander from Morocco, lemon peel from Spain and cubeb berries from Java, are hand selected to create the gin’s vibrant flavour and the perfect bright base for cocktails like these two from Evelyn. Cheers! —Vita Daily

Queen’s Collin’s

The Queen’s Collin’s is a twist on the classic adding a delicious cordial to the mix. A cordial is a sugar syrup infused with citrus peels and juice, a bartender’s secret to enliven and sweeten a wide range of drinks. Instead of throwing away spent citrus peels, cut down on food waste by using them for a dynamic a take on the beloved Collin’s. 

1.5oz Bombay Sapphire 
0.25oz Strega Liqueur 
0.5oz Easy Citrus Peel Cordial 
0.5oz Lemon 
2 dashes Lime Leaf Bitters 
Top with sparkling water  
Garnish with Tri Peel (lime, lemon, orange)  
 
Shake all ingredients but the sparkling water in a shaker tin and strain into a tall Collin’s glass. Top with sparkling water and stir to integrate.

Pink Parade

The Pink Parade cocktail is made with the triple berry grenadine, a red syrup that is a key ingredient for adding a little tartness and lot of sweetness to cocktails. Rather than discard any ‘ugly’ berries that are about to go soft, cook them down into this beautiful grenadine which gives a unique, bittersweet flavour to elevate the classic Pink Lady Cocktail.   

1.5oz Bombay Sapphire 
0.5oz Martini Fiero 
0.25oz Fino Sherry 
0.5oz Triple Berry Grenadine
0.75oz Lemon 
4 dashes egg white or vegan Foamer 
 
Add all ingredients to a shaker tin, shake and froth without ice. Shake again and strain into cocktail coupe. Garnish with berries on an herb skewer.