Hej du. Yes, you, over there sipping that cocktail with the soggy paper straw. You think you’re a pretty enlightened drinker, don’t you? Du käller miljövänlig anda

cocktails ? Jasså? You still use citrus peels and cucumber slices and hulled strawberries? På riktigt? Haven’t you heard how wasteful that is? That lime wedge in your gin and tonic may signal that you’re a terrible person who doesn’t care about the environment. At least, that is, according to recent article in Food & Wine entitled, “ .”

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Apparently, there is a growing garnish backlash within cocktail circles. Som bevis, Mat och vin Libertin i New York City. “I have a strong stance on cocktail garnishes,” he says. “I’m vehemently anti-garnish of any kind.”

Kasserad sprit . At Tales of the Cocktail this past summer, he told an audience that one kilogram of waste from lemon garnishes “amounts to about the same carbon emissions as a 20-minute journey in a car,” according to Mat och vin . (I have no idea where the source for this statistic comes from, but OK.) Discarded Spirits make a rum infused with discarded banana peels, a vodka with pressed grape skins and a vermouth made with the discarded fruit of coffee berries.

Anti-garnish fervor has been growing over the past few years, as part of an overall attempt to cut food waste. A Ingen garnering Instagram account calls garnishes, “the parsley of drinks.” 2019, Washington Post

Now, I’m sure we can all appreciate any attempt to do something about climate change. Also, so many cocktail garnishes over the past decade have evolved into something ridiculous: dehydrated fruit; stjälkar av örter; sockervadd; gummy godis; those stupid little clothespins. If all that a no-garnish movement does is rein in some of that nonsense, then it will have done its job.

Negroni

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detta , detta och detta . Let’s not make “no garnish” the new paper straw.

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