One Bar’s Trash is Another Bar’s Treasure

Seasalt dives into the next wave of mixed drinks– sustainable, zero-waste cocktails – that can save time, money and resources while also contributing in small part to saving the planet from added waste. 

Seasalt is one of the first restaurants in Indonesia to implement the sustainable, zero-waste concept behind the bar, reusing, fermenting, recycling and upcycling ingredients that would otherwise be discarded as trash. Think leftover fruit juices, fruit rinds and fruit seeds saved from the scrap heap and instead strutting their stuff in exciting ocean- inspired craft cocktail creations. 

At Seasalt, it all comes together brilliantly in the hands of the award- winning mixologist duo of Ayip Dzuhri, crowned Indonesia’s Bartender of the Year in the Diageo World Class Competition in 2015, and Daniel Gerves, Alila Seminyak’s Beverage Manager and finalist of Bali’s Captain Morgan Cocktail Competition in 2017. 

For a truly sustainable sip, Seasalt will also be implementing straws naturally made from sugarcane fibre waste. 

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