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Could this be the most sustainable cocktail in London?

A contender for the most sustainable cocktail in London has been created and it's served in pasta!

Quaglino's in Mayfair has launched a new cocktail that could well be the most sustainable cocktail in London right now. Created by Bar Manager Marco Sangion and his team, this vodka-based drink has got everyone talking...


Organic vodka infused with the peel of purple carrots, Jasmine milk, off-cut mandarin cordial, mint stick oil

When we asked Marco what inspired the drink, he said "This cocktail came about as a natural extension of our dedication to sustainable bar work. We have created a menu around sustainability, but wanted to take it to the next level by making every aspect of the serve as sustainable and responsible as possible. With a strong Italian team behind the bar, we have a natural affinity towards pasta, so came up with the idea of using homemade pasta as the vessel!'"

The serve is a product of the team's collective dedication to sustainable bar work, a passion project that has been bubbling away behind the scenes since the launch of their 'A Science of Sustainability' cocktail list in September. The base of the cocktail is an organic vodka infused with the peel of purple carrots used as a side dish in the restaurant, which adds a distinct earthiness to the distill. This is mixed with homemade Jasmine milkmade by overcooking a small handful of Jasmine rice, which is then blended to make a creamy solution similar to milk.  A fruity twang comes from the off-cut mandarin cordial made using the skins of mandarins that are freshly squeezed everyday for another serve already on the menu. Bunches and bunches of mint are used daily in every bar and usually it is only the leaves that are used, with the stems often being discarded. Marco and his team regularly make mint stick oil by blending the stems with organic olive oil, which adds freshness and a gorgeous smell to the cocktail.

Finally - and most impressively - the vessel for this drink is homemade pasta. This is cooked and shaped onsite and used as a glass for the low-cost and low-wastage cocktail. Guests are encouraged to eat it once they've finished the drink or - if they're feeling particularly ravenous or risky - take a bite as you sip.