"Sustainability has become a driving force at a handful of restaurants in DC, including veg-centric Oyster Oyster in Shaw, Korean fine-dining Shia in Union Market, and northern Italian Ama in Navy Yard. But it's been less front and center in bars. Schott wants to change that. He has been bartending for over 20 years-including the People's Drug and King's Ransom in Alexandria-and has represented the US in a "World's Most Sustainable Bartender" competition in Nicaragua, among other bartending competitions."
"When he does use citrus, Schott likes to make "super juice," which incorporates oils extracted from citrus peels to maximize the use of the entire fruit. For this process, Schott combines citrus peels with water, tea, citric and malic acids, a touch of salt to create an intensified citrus flavor. (He also uses an aromatic citrus spray to finish some of the cocktails.) The super juice is used in cocktails the like the tequila"
Riff Raff is an intimate, zero-waste cocktail bar hidden behind Johnny Pistolas in Adams Morgan, operated by veteran bartender John Schott. The bar prioritizes sustainability by reusing some ingredients up to three times and composting all remaining waste. Cocktails cost $12–$15 and include classics with Schott's twists, signature drinks, and nonalcoholic options. Schott replaces traditional citrus acidity where possible with acid-adjusted teas, native apple juices, and fermented ingredients. When using citrus he creates a concentrated "super juice" by combining peels with water, tea, citric and malic acids, and salt, and sometimes finishes drinks with an aromatic citrus spray. Schott has represented the US in sustainability-focused bartending competitions.
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