D.C. Bartenders Embracing the Zero-Waste Cocktail Movement - Eater DC
"This Japanese comfort food restaurant is mindful of the rising costs of goods and utilizes every piece of produce. Nalee Kim, the beverage director at Daikaya Group, says a house made ginger beer sends leftover ginger pulp back to the kitchen to be used in dishes or as a base for a ginger soy. That ginger beer is in the Big Kitty drink, a wine mixture topped with a lemon twist." - Claudia Rosenbaum
