We aim for Zero Waste by making the most out of each of the ingredients we use at events
LOCALLY GROWN
We adapt our menus in accordance with what local produce is available and we always use the freshest, most naturally-grown ingredients, delivered to us in reusable boxes
All LEFTOVER PRODUCE IS USED TO MAKE NATURAL INFUSIONS & SYRUPS
Taste the difference - enjoy naturally sweet cocktails, made from natural ingredients, with no added sugar. You can learn how to make these infusions and syrups at one of our Cocktail Masterclasses
WE NEVER THROW AWAY WINE!
Once oxidised any leftover wine is made into vinegar, or a reduction for drinks. White wine syrups make perfect gin cocktails and red wine syrups are used in our speciality rum cocktails
CITRUS FLAVORS
Famously, the quality of citrus fruit in Spain is of an amazing standard, particularly the oranges. We aim to bring acidity into our menu without the need to import produce, so we always work with what citrus fruit is in season and available. As an alternative, we can add acidity to drinks using naturally occurring acids, such as Lactic, Citric and Malic. Acidic flavoured shrubs and vinegars also offer another level of sharpness to cocktails
N.B When juicing, all the fruits are peeled first, then all the peels are used for either garnish, infusions or our favourite, oleo-saccharum – an oil extraction using sugar. We use the pulp (another by-product) to make flavoursome syrups
EDIBLE GARNISHES
We always ensure everything we serve is edible. Dehydration is one of the best ways to pre-prepare garnish and this also brings a new flavour profile to our drinks
FERMENTATION
One of our favourite products that we serve is our Tepache – a Mexican ferment using the yeast present on the outside of leftover pineapples, infused with cinnamon and local chillies. We will be experimenting with many more products and ferments throughout the season
BOOK US for your next event! Visit our Events Planning section...
GREENHEART SAMPLE COCKTAIL MENU
FIG LEAF FIZZ
A vodka base using bright citrus balanced with pea and leftover parsley stem infusion. Creating a herbaceous and supple walk through a summer garden
HIERBAS SOUR
A fruit syrup using the pulp of sour apples complement the locally made Hierbas liqueur and it’s not-so-distant cousin, Sherry from Jerez
SQUARE WATERMELON
Gin-based, Japan-inspired watermelon and cucumber cooler with the addition of wasabi salt to really bring out the harmonious fruit flavours. Using the ideology of sourcing locally but thinking globally
THE DEVIL’S PUNCH BOWL
This Tequila punch uses two ingredients readily available on the island. A paste made of carob that grow in almost every field and bright red Hibiscus flowers – both in their prime in the summertime
SOFT OPTIONS
Water Infusions
Pineapple Tepache
Hibiscus Agua Fresca
Fresh Ibizenco Lemonade