South London’s Nine Lives has introduced its latest nine-strong cocktail menu, which sees a continuation of the bar’s commitment to sustainability.
Ingredients for the new menu, which features serves named after “solid 90s hip-hop tunes”, have been sourced using waste products from the bar and local businesses around London Bridge, alongside vegetables and herbs from the bar’s garden.
For instance, to create Santeria, wasted avocado skins are infused with mezcal and combined with a homemade rosemary syrup and mint tea. Top Rock, on the other hand, is made with almond croissant-infused Metaxa, Rebel Yell rye whiskey and almond liqueur. The almond croissants are sourced from coffee shops around Nine Lives that would not have survived the next day.
Another example from the new menu is Bonita Applebum, a mix of Avallen Calvados, pisco, local honey from the Bermondsey Street Bees and lemon zest. Nine Lives uses left over yolks from other serves and the garnish is made from wasted desiccated coconut from The Moby Dick cocktail.
The team has also created two pre-mixed Highballs, The Ballers, which are produced and canned at the bar.
The menu itself is made from 100% waste plastic from carrier bags, bottles, bubble wrap and other plastics dumped in the ocean. Each menu has its own unique pattern, made using the equivalent of 60 carrier bags.