Taste ‘Conscious Cocktails’ at Potato Head Bali

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Taste ‘Conscious Cocktails’ at Potato Head Bali

Striving to be the number one in moving forward into sustainability practices in the industry, Potato Head is effortlessly finding new innovations to make all of its products in aligning with the efforts. After the recent opening of Ijen, its zero-waste seafood restaurant, the bartender Tom Egerton shakes up the conventional approach to mixology with his ‘conscious cocktails’ available on the menu at Ijen and in all outlets of Potato Head Bali.

Tom Egertom proves that sustainable practices belong within the spirits industry as well. The fully circular operation involves a highly considered and continued inquiry into the origin of ingredients, their mode of production and the disposal process for things like seeds, skins, pulp and rinds. With the mantra of Reduce-Reuse-Recycle, Tom and his team put an effort to source as many as possible green produce ingredients from organic farmers in the island and broader to Indonesia in order to minimise carbon output and chemical use.

On this mission, not only the freshest fruits that are sourced, but also to find the alternatives to ingredients that can not be sourced locally. The result is a showcase of fruit, herbs and spices that are unique to the archipelago combined with premium arak lokal, adding to the uniqueness of Potato Head. To name one, Mangoes On Holiday is a funky and fruity drink using Potato Head spiced rum, banana-infused arak, a house-fermented concoction made from pineapple skins, coconut, spices and raw local honey.

So what happens to all the scraps? Culinary creativity goes hand-in-hand with the ways in which unused elements can be utilised. Traditional citrus acids are replaced with alternative brewed acids like locally produced raw cider vinegar and plant acids like rosella. Additionally, husks and leftover pulp from juicing are made into in-house liqueurs and syrup to maximise the use of produce.

Waste disposal is as big a priority as conscious sourcing and anything remaining is turned into compost, which is sent to local farms to serve as animal feed or fertilizer. This ensures no nutrients are lost to landfill and that everything goes back to its source—nature.

Are you now curious to sip one glass of it?

Potato Head Bali, Jalan Petitenget #51B

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Having experiences in both marketing and writing, he is always seeking and improving the effective ways to tell a story. His approaches to travel include slow travel, going deeper and embracing serendipity. Walk on the beach or park with camera in hand is his favourite activity to maintain the creative mood.