Sustainable practices emerge in top-tier cocktail bars

Cocktail bars are increasingly adopting sustainability practices to reduce their environmental footprint, focusing on minimizing waste from spilled drinks, ice, and leftover ingredients. Several establishments featured on the inaugural Europe’s 50 Best Bars list are leading these efforts through creative and technical innovations.

In Oslo, Himkok operates a distillery powered by renewable energy, sourcing all ingredients locally and implementing water-reduction techniques. In Madrid, Angelita utilizes local produce and advanced methods such as ancestral ferments and vacuum techniques; notably, their ‘no ice’ system saves approximately 45,000kg of water annually. In Singapore, Fura operates a primarily plant-based menu using ingredients harvested from their own garden.