Distiller Greenall’s has teamed up with cocktail mixologist and Channel 4 Sunday Brunch presenter Pritesh Mody to create a cocktail with ingredients including marmalade, vinegar and teabags. The Brunch Shrub Collins is part of the Greener Greenall’s sustainability initiative and combines seasonal and store cupboard ingredients.
It gives cocktail lovers a more sustainable way to enjoy a bank holiday tipple by switching lemons for vinegar and using more seasonal fruit to reduce the number of food miles. This means adults can enjoy a delicious bespoke cocktail while also doing their bit for the planet. The recipe can be made in batches and kept for up to four weeks in the fridge to prevent wastage.
Original London Dry Gin brand, Greenall’s, is working towards becoming a net zero brand by launching its Greenall’s Original London Dry Gin in a paper bottle (rsp: £15.50 for 70cl). This new packaging is fully recyclable and five times lighter than a standard glass version.
