Celebrate Earth Day with sustainable cocktail recipes from Evelyn Chick
Instead of throwing away citrus peels and berries that have seen better days, use them in these creative sustainable cocktail recipes from Evelyn Chick.
With Earth Day coming up on April 22, sustainability is top of mind. But we don't have to wait for the official day to make more sustainable choices — we can implement them any time of year. From Evelyn Chick, owner of Simpl Things and cocktail maker extraordinaire, these delicious and sustainable cocktail recipes use eco-friendly ingredients.
Both of these sustainable cocktail recipes use Bombay Sapphire gin, which is made entirely with sustainably-sourced botanicals. The Pink Parade cocktail includes a recipe for a Triple Berry Grenadine, which incorporates soft or overripe berries rather than seeing them go to waste. Beyond this cocktail recipe, you can also mix the Triple Berry Grenadine into any berry-flavoured cocktail that calls for grenadine or simple syrup.
In the Queen's Collin's cocktail recipe, citrus peels that would otherwise be discarded are used to make the Easy Citrus Peel Cordial. It can last up to three weeks in the refrigerator, so you can use it in this recipe and more. Making sustainable choices is a great opportunity to get creative with your cocktail making. Try Evelyn Chick's sustainable cocktail recipes below — and don't forget to have fun.
Queen's Collin's
Instead of throwing away citrus peels, use them to make the Easy Citrus Peel Cordial used in this recipe for a fresh take on a tom collin's.
Makes 1
Preparation time 15 minutes
Ingredients
1 ½ oz Bombay Sapphire
¼ oz Strega Liqueur
½ oz Easy Citrus Peel Cordial
½ oz lemon juice
2 dashes lime leaf bitters
Sparkling water, to top
Lime, lemon and orange peels, to garnish
Easy Citrus Peel Cordial
1 cup mixed citrus peels, washed
¾ cup white granulated sugar
½ tsp malic acid
Method
Easy Citrus Peel Cordial
In a mason jar, combine the citrus peels and sugar. Muddle the citrus peels to release oils and integrate with sugar.
Cover tightly and agitate.
After 12 hours, open the mason jar and stir.
Add ½ cup water and ½ tsp malic acid.
Strain out all of the solids. Bottle and refrigerate for up to 3 weeks. Juice the remaining citrus for any use.
Queen's Collin's
Add all ingredients, except for the sparkling water, to a shaker tin and shake.
Strain into a tall collin’s glass over fresh ice.
Top with sparkling water and stir to integrate.
Pink Parade
Don't let overripe berries go to waste — use them to make a fruity simple syrup for this cocktail recipe and more.
Makes 1
Preparation time 5 minutes
Cooking time 10 minutes
Ingredients
1 ½ oz Bombay Sapphire
½ oz Martini Fiero
¼ oz Fino Sherry
½ oz Triple Berry Grenadine
¾ oz lemon juice
4 dashes egg white or vegan foamer
Berries and mint, to garnish
Triple Berry Grenadine
1 cup soft/overripe berries (raspberries, strawberries, blackberries)
1 cup sugar
1 cup pomegranate juice
¼ cup pomegranate molasses
Method
Triple Berry Grenadine
In a small pot, add soft/overripe berries and macerate in sugar. Muddle to release juices.
Add pomegranate juice and pomegranate molasses.
Heat over medium low and stir until all sugars are dissolved.
Let cool and strain out solids, pressing out any juices from fruits.
Pink Parade
Add all ingredients to a shaker tin, shake and froth without ice.
