Seattle Bars With Sustainable Cocktails | Eater
"Maitake mushrooms and heirloom carrots show off the commitment of this speakeasy’s farm- and forest-to-table sourcing on the food menu. The bar takes it a step further: Juiced produce finds second uses as peels, garnishes, and syrups, too. That innovation leads to equally innovative cocktails, like their Premier Bay Blast — a blend of raw local honey infused with fresh organic ginger, BOMBAY SAPPHIRE PREMIER CRU, blood orange puree, lemon juice, and a dehydrated blood orange to garnish."
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