Could this be the ‘world’s most sustainable cocktail’

I have seen people drinking coffee from an avocado peel cup which I thought it was something strange to do but it seems like now people are trying even harder to be as environmentally-friendly as they can be when it comes to sustainability.

Making the rounds on the internet at the moment when it comes to ‘sustainability’ is a cocktail that is served in a glass shaped cone made of crispy pasta.

The cocktail has been launched by one of London’s upscale bars called Quaglinos Bar and they are claiming it to be the “world's most sustainable cocktail” - and even the cup can be consumed. 

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Have we created... The World’s Most Sustainable Cocktail? 🌍 The drink, named Blossom 🌺, is grounded in off-cuts from our restaurant, with every element of it waste-free. The base sees organic vodka infused with purple carrot peel previously destined for the compost bin, meant to endow the spirit with seasonal earthiness. The carrots themselves feature on our food menu as a side dish. Added to the vodka is homemade jasmine rice milk, with a handful overcooked rice enough to create 500ml of the creamy milk. A little goes a long way; we're stretching ingredients to their maximum potential. We came up with the idea for using pasta as a vessel, as we can easily make it, using local eggs and flour that we buy anyway for the restaurant. We shape the pasta into the form of a glass before cooking it, and you, our fabulous guests, are actively encouraged to polish it off once you finish your drink – or during, if you’re feeling daring. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📜 Purple Carrot Organic Vodka, Off-Cut Citrus Cordial, Jasmine Milk, Mint Oil A huge well done and congrats to @federicopasian and @marcosangion for making it happen 👏 The Blossom cocktail will not feature on our regular bar menu but instead is offered on a day-to-day basis, subject to availability. 💚

A post shared by Quaglino’s Bar(@quaglinos_bar) on Jan 31, 2019 at 3:23am PST

In an Instagram post they said the drink, named Blossom, is grounded in off-cuts from their restaurant, with every element of it waste-free.

They also explain that the base sees organic vodka infused with purple carrot peel previously destined for the compost bin, meant to endow the spirit with seasonal earthiness.

“Added to the vodka is homemade jasmine rice milk, with a handful overcooked rice enough to create 500ml of the creamy milk. A little goes a long way; we're stretching ingredients to their maximum potential.

We came up with the idea for using pasta as a vessel, as we can easily make it, using local eggs and flour that we buy anyway for the restaurant.

We shape the pasta into the form of a glass before cooking it, and you, our fabulous guests, are actively encouraged to polish it off once you finish your drink – or during, if you’re feeling daring”, they added.