Juice

In It for the Long Run - American Bartenders Embracing Sustainable Practices

7 days ago   |   By

With climate change a growing threat, the bartending community has begun to build a movement around sustainable practices. Bar pros across the country are constantly adopting the newest ideas, and today, even implementing the smallest practices behind the bar can influence larger change.
Tom Finn, a bar manager in Jersey City, has done more than just move away from plastic straws and offers some of the most creative ingredient swaps in the game. For example, he saves juiced and peeled citrus husks for use in a “stuice” or citrus stock. Using sugar and water, he boils the leftover citrus...
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