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Andrea Marseglia of New Zealand’s Teresa Cocktail Bar in Hawke’s Bay has taken out the highest spot on the ANZ regional closing of the Flor de Caña Sustainable Cocktail Problem.
Held at Sydney’s Door Knock, Marseglia crafted the successful cocktail creation which noticed him topped as ANZ’s Most Sustainable Bartender.
Marseglia’s cocktail was known as the L.O.C.A.L that means Land of Change, Adapt and Study.
For the cocktail, Marseglia utilised Flor de Caña 12 12 months Rum, alongside cocoa husk, syrah verjuice constituted of grapes given to him from an area winemaker, foraged native dandelion, and mallow root.
The tipple was then poured right into a beeswax cup made by not-for-profit organisation Hohepa which helps individuals with disabilities.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/09/cocktailchallenge-230912-6619.jpg?w=997)
Because the successful bartender, Andrea will journey to Nicaragua in February to compete within the world closing to win the title of World’s Most Sustainable Bartender.
The winner of the worldwide competitors will even win $10,000 USD and can participate within the Flor de Caña’s Sustainable Society Trade Program.
“It’s essential for our group to actively minimise waste and incorporate eco-friendly practices at any time when possible,” says Marseglia.
“Flor de Caña’s Sustainable Cocktail Problem is such a incredible initiative that spreads the phrase and encourages others to get inventive with regards to lowering meals waste in bars.”
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