Earth Day 2023
Investing in Our Planet, one cocktail at a time.
It’s been 53 years since the first Earth Day (1970 for anyone who struggles with Maths as much as us). The event, organised by a Wisconsin Senator, Gaylord Nelson was in retaliation to an oil spill in California the previous year. When he saw the damage the spill had caused he was sprang into action. He wanted to not only raise awareness but to encourage people to be more environmentally aware. That year 20 million people protested around America to draw attention to big environmental issues which were being swept under the rug. Oil spills, water pollution and air pollution were being ignored, the protesters wanted to raise awareness of these matters and to encourage others to care for the planet.
In the current climate Earth Day is as important as ever, it’s celebrated by 1 billion people across nearly 200 different countries. Last year’s theme “Invest in Our Planet” has continued this year, with those involved organising a multitude of different events, from concerts to tree-planting ceremonies.
So how are we honouring Earth Day 2023? We’ve set Dee a challenge to create a few eco-friendly cocktails to enjoy as we sort through our recycling this week.
I decided the best place to start when trying to create green cocktails, was at home.
We already recycle and refill where we can. But I looked at what I typically waste, that could be used to make cocktails instead.
The choice of spirit was a no-brainer. Psychopomp and Circumstance distillery here in Bristol produce some award winning products and more importantly they are B-Corp accredited. They are local, their liquids are delicious and they are environmentally minded. It’s a win-win.
I’m keeping the eco-drinks simple, both to minimise wastage and highlight the ingredients used.
So to start off I’m re-thinking the Vodka Lime & Soda.
Using Circumstantial Vodka an organic vodka distilled from organic British wheat. It’s smooth and creamy and slightly sweet. Bristol Syrup Company Lime Sherbet. A very sharp, lime syrup. With flavours of both the lime juice and zest.
Topped up with Tepache, a soda made by fermenting the skin and core of a pineapple.
I’ve kept all the ingredients chilled to save on ice and I’m using empty jam jars as glassware.
Tepache recipe
The skin and core of a pineapple
275g Muscovado sugar
1 cinnamon stick
3 litres of water
Dissolve the sugar in the water then add all the other ingredients. Cover the top of the container with muslin cloth and leave at room temperature for around 5 days, until the liquid has fermented and is lightly fizzy. Strain and pour into a bottle. Keep refrigerated.
EVLS
20ml Lime Sherbet
50ml Circumstantial Vodka
Topped up with Tepache.
Build in a frozen glass and garnish with a pineapple leaf and the cinnamon stick from the tepache.
The other drink I’ve made is a twist on a Mint Julep. I drink a lot of peppermint tea. So once I’ve had a couple of mugs from the tea bag, I’ve left them infusing in Circumstance Rye. The rye is made with 51% rye and 49% barley, and it brilliantly dry, with notes of tea and apple.
After it’s infused for a few days, I add a splash of Demerara Syrup. A few lemon balm leaves from the garden and some tap water. Pour the mixture into ice lolly moulds and freeze.
Julepop
10ml Demerara Syrup
35ml peppermint infused Circumstance Rye
2 lemon balm leaves
50ml water
Mix ingredients and freeze in an ice lolly mould.
