The Best New Bartenders of 2025 prioritize sustainability beyond cocktails, emphasizing interconnectedness in sourcing and practices. They champion hyperlocal and seasonal ingredients while minimizing waste. Partnerships with brands like Astral Tequila highlight a commitment to shared values of sustainability and social responsibility. Bartenders are integrating local agriculture and foraging into drink menus, ensuring all ingredients are responsibly sourced. Their focus on resourcefulness not only promotes a no-waste philosophy but also aims to support the future of their industry while creating innovative and balanced cocktails.
"It is so cool to be working at Daisies, which has a Michelin Green Star, and is the only restaurant in Chicago to have that. Our bar program uses a lot of kitchen scraps. The citrus we have behind the bar is citrates, like superjuice. We make a point to not have any ingredients that are not local or seasonal. We don't have cranberry, pineapple or coconut. What that means is doing a lot of fermentation, a lot of acid-adjusting, and using alternative acids like vinegars to make up that acidity for a balanced cocktail."
"True Laurel is known for its vibrant, technically complex drinks, and [I take pride in] being able to lead a bar program that prioritizes environmental responsibility without compromising on creativity. This approach not only reflects my commitment to a no-waste philosophy but also supports local agriculture and reduces overall food waste, with regular foraging integrating the natural flora of the San Francisco Bay Area into the menu."
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