In an era where sustainability is increasingly at the forefront of consumer choices, Penicillin cocktail bar in Hong Kong is setting an example for eco-conscious drinking. Known for its innovative, closed-loop approach, the bar uses food waste from nearby restaurants to craft unique, high-quality cocktails—turning discarded ingredients into something extraordinary.
One standout on their sustainability-driven menu is the “One Penicillin, One Tree,” a cocktail that not only champions environmentally friendly practices but also contributes to a global cause. For each drink sold, a tree is planted in the Kalimantan rainforest of Borneo, with more than 12,000 trees planted to date.
Crafting Sustainability into Every Sip
“The cocktail was born from a straightforward desire to blend sustainability with our passion for mixology,” explains Agung Prabowo, co-founder of Penicillin. “Every One Penicillin, One Tree sold helps plant a tree, symbolizing renewal and growth.”
This commitment to environmental responsibility is deeply ingrained in the bar’s philosophy. Prabowo notes that the process of creating this cocktail begins with sourcing food waste from local establishments, such as restaurants and pastry shops. Leftover ingredients like strawberry brine and unused white chocolate from Mackintosh whisky are repurposed to form the foundation of the drink.
The waste white chocolate is infused into the whisky, while the strawberry brine and a fermented coconut probiotic kefir are prepared in advance. The ingredients are then meticulously mixed and strained to create the cocktail’s complex and distinctive flavor profile.
The drink is garnished with an edible “leather” strip, crafted by pickling leftover papaya seeds and strawberries. In a further nod to sustainability, frozen avocado seeds from Taqueria Super Macho are used in place of ice cubes, ensuring that no ingredient goes to waste.
A Flavor Profile to Match its Mission
The result is a cocktail that blends the richness of the waste-infused whisky with the tangy brightness of pickled strawberry brine and the creaminess of coconut kefir. “It’s a refreshing and complex drink that captures the essence of sustainability,” says Prabowo.
For patrons seeking to enjoy an eco-conscious cocktail without sacrificing flavor, the One Penicillin, One Tree has quickly become a must-try at Penicillin. “People are often surprised by how delicious a drink made from waste ingredients can be,” reflects Prabowo. “The most common feedback is that guests didn’t expect something so eco-conscious to taste this good.”
Behind the Bar: A Leader in Eco-Friendly Mixology
Penicillin’s commitment to sustainability extends beyond its cocktails. The bar collaborates with organizations like Green Step Group and ecoSpirits to eliminate single-use glass bottles, further reducing its environmental impact. Through these partnerships and their innovative approach to cocktail creation, Penicillin is leading the way in eco-friendly drinking.
Prabowo, known for his successful ventures like The Old Man and Lobster Bar & Grill, is no stranger to creating drink concepts that push boundaries. However, he humorously acknowledges the occasional skepticism that comes with using waste ingredients. “Some people joke about why we make drinks from waste to sell, but it’s all part of our mission to show that sustainability can be both responsible and delicious.”
The One Penicillin, One Tree Cocktail at a Glance:
- Name: One Penicillin, One Tree
- Price: HK$125
- Main Ingredients: Waste white chocolate-infused Mackintosh whisky, local strawberry brine, coconut kefir, papaya seeds, avocado seeds
- Presentation: Served in a large Chinese-style tea cup with avocado seeds in place of ice cubes, and garnished with a “leather” strip made from pickled papaya seeds and strawberries
- Flavors: Smooth, rich, tangy, vegetal
For those visiting Hong Kong, Penicillin is more than just a bar—it’s a testament to how creativity and sustainability can go hand in hand, with each drink serving a purpose beyond enjoyment.
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