Sustainable Sippin'

Photo by Blake Crosby.

Can a bar be sustainable? Broughton Common Bar Manager Jason Allmond thinks so.

Q: What makes Broughton Commons so unusually unique? Is there a type of philosophy you use while mixing that keeps patrons returning to your bar?

A: Lemon peels from the kitchen becomes lemon oleo for their improved Chatham Artillery Punch. Pineapple fronds that would usually be discarded become a drink garnish. Orange rinds become an orange cordial. “As much waste as I can dehydrate or reuse into other things, I’m going to do it,” Bar Manager Jason Allmond said. Sustainability has been a part of the Broughton Common program since the beginning, owner Mike Vaudrin explained, and Allmond embraced that philosophy wholeheartedly. His work comes to life in their in-house infused blends used in drinks like the GTO.

To view the full article (including the receipe) in its entirety, subscribe now to the print edition or get instant access to our interactive digital edition.

Photo by blake crosby.

photo by blake crosby.