Meet the sustainable superstars shaking up Sydney's bar scene

This rooftop, waterfront cocktail bar in Barangaroo puts zero-waste principles to the forefront. Head bartender Jai Lyons has set up a 'mini science lab' and a minimal to zero-waste workflow to create almost all of the bar's ingredients. All syrups, infused spirits and wines, vinegars and purees are created in-house, as well as all but one liqueur. If it sounds like it would be tricky doing things this way for a large scale venue like Smoke Bar, that's because it is. Each drink takes up to four days of prep, but they wouldn't have it any other way.

This subterranean bar underneath Paddington restaurant Fred's takes a chef's approach to drink-making with a sustainable focus. They grow their own seasonal ingredients for a top-to-tail cocktail methodology and work with local suppliers. How does this actually work? Many garnishes and cocktail ingredients are grown in the rooftop garden, which is fertilised with green waste from the venue. The garden also features two beehives which are home to 100,000 bees. The bees generate honey to sweeten the bar's cocktails, while also helping pollinate gardens in the surrounding area.

Daintree Sydney calls itself "a small bar with a big purpose" and it walks the walk as well as talking the talk. Half of all profits go towards reforestation of the Daintree Rainforest. Even the fit-out was conceived with sustainability in mind – the bar is furnished with tables made from discarded mango tree cuts and a rosewood bar top repurposed from work site waste. As for the menu, you can expect reworks of classic drinks, upgraded with seasonal native ingredients and fresh herbs and leaves grown on site.