Crafting Cocktails with a Conscience: Matt Foster's Guide to Eco-Friendly Bar Menus
In the bustling world of event catering, a new trend is emerging, championed by none other than Matt Foster, a World Coffee in Good Spirits Champion and an esteemed figure in the spirits industry for over a decade and a half. At the heart of this movement is the drive towards sustainability, particularly in the crafting of cocktail menus for events and weddings. As the Beverage Director for our St. Louis Catering and Event company, Foster is blending his rich experience with a passion for eco-conscious practices. Here’s a closer look at how he's reinventing the bar with a green thumb.
Diversifying Flavor Profiles: A Twist of Nature
Foster emphasizes the importance of using local and naturally available ingredients. This approach not only reduces the carbon footprint but also adds an authentic touch to the beverage menu.
Native Florals
"The simplest and most accessible ingredients are often overlooked," says Foster. He suggests utilizing local flavors for mixology, like making simple syrups from native flowers and herbs, or even from plants in the couple’s garden. This not only personalizes the bar menu but also promotes local biodiversity. Here’s a step-by-step guide to floral simple syrup.
Savory Cocktails
Foster is seeing a rise in savory cocktails, with salty, spicy, and umami flavors traditionally reserved for entrees now spicing up pre-dinner drinks. He recommends sustainable practices like using ingredients from the caterer's kitchen to minimize waste. Imagine a rhubarb and rosemary spritz or a bacon-infused bourbon with basil! Here’s a recipe for a Rhubarb Rosemary Martini or Spritzer.
Eco-Friendly Swaps
In a bid to reduce waste, Foster advocates for eco-friendly alternatives to traditional barware.
Sustainable Straws and Dishes
Sugarcane straws and bamboo dishes are not just eco-friendly but also enhance the aesthetic appeal of the drinks. Foster points out that these materials can be incorporated into the recipes themselves, adding a natural sweetness or a minimalistic charm to the beverages.
Thrifted Glassware
Foster suggests using thrifted glassware, which serves a dual purpose: it reduces waste and provides guests with a memorable keepsake that's both practical and sentimental. One of our favorites is Salvation Army, but our friends at the River Front Times have shared several of St. Louis’ best Thrift Stores.
Full Utilization: Beyond the Peel
Foster's approach to sustainability extends to utilizing every part of an ingredient, thereby significantly reducing waste.
Citrus Maximization
By using the peels to create an Oleo-Saccharum or turning the entire fruit into a 'superjuice', Foster ensures that every bit of citrus is put to good use. This practice not only cuts down on waste but also extracts a variety of flavors from a single ingredient.
Infusions from Scraps
Even spent coffee grounds and vegetable peels find a place in Foster's bar, used to infuse spirits. "There's a lot of untapped flavor still left with the 'scraps'," he notes, encouraging a re-evaluation of what is often discarded. He’s even developed his own coffee whiskey line. Check out Sol Luna Coffee Whiskey - proudly made in St. Louis.
Matt Foster’s vision for sustainable bar practices is not just a trend; it's a testament to how creativity and environmental consciousness can coexist harmoniously in the world of event catering. By incorporating these practices, caterers can offer a unique, eco-friendly experience that delights the palate and the planet alike.
Interested in learning more about Culinary Canvas' sustainable drink insights and best bartending practices? Connect with Beverage Consultant Matt Foster for an in-depth discussion on how to revolutionize your event’s beverage menu in an eco-conscious way.