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.
What does the bar of tomorrow look like? How can bars ensure a responsible and sustainable future for the industry?
Addressing these questions is the Bar World of Tomorrow, a collaborative initiative that aims to raise awareness and foster unity in the bar community for a more sustainable future. The brainchild of Pernod Ricard, Trash Collective, and the Sustainable Restaurant Association, this visionary program equips bartenders with the knowledge and tools to adopt more sustainable practices in their operations – from using fresh ingredients and practising responsible service of alcohol to implementing effective waste management strategies.
At Time Out, our mission is to help you go out and explore the best the city has to offer. We are proud to champion the bars that demonstrate a genuine commitment to sustainability. In partnership with Pernod Ricard, we are awarding the first-ever Bar of Tomorrow title to one bar in Sydney that goes above and beyond to lead a more sustainable bar scene.
Take a look at the nominees' remarkable achievements below and enjoy a sustainable cocktail the next time you're out exploring Sydney.