We’re Seeing Green

The Greenbar Collective (Greenbar.biz) offers the world’s largest portfolio of organic, handcrafted spirits including Tru vodkas and gin, Crusoe rums, Fruit Lab liqueurs, Bar Keep aromatic bitters (including Lavender Spice by Vegas’ own Tobin Ellis and John Hogan of BarMagic) and the newest product, Ixa tequila.

The company’s carbon neutrality is peerless. Every two ounces of Tru vodka sold helps remove 62 kilograms of carbon dioxide from the atmosphere. It’s a product line bartenders and consumers can feel good about using.

“I like to incorporate organic products into my cocktails because they are healthier for us and for the planet,” Wynn Resorts property mixologist Patricia Richards says. She incorporates many of Greenbar’s spirits in her menus, including the organic roasted pineapple and sage Sidecar featuring Fruit Lab Citry orange liqueur.

But beyond using merely lightweight glass, corn-fiber paper, soy-based inks and recycled and recyclable materials and corks, Los Angeles-based Greenbar Collective plants a tree in the Central American rainforest for each spirit bottle sold. Since 2008, 100,127 trees have been planted from Belize down to Panama by the nonprofit Sustainable Harvest International. These trees create shade for sustainable farming and, as a byproduct, replant the devastated forests. “Which means cleaner air for all of us,” Richards figures. “This is just a much more conscious way of operating one’s’ business, and I respect that.”

You can also experience Greenbar’s products in cocktails served at the Palazzo’s Fusion bar, the Eiffel Tower Restaurant, Ferraro’s, Rosemary’s and in Red Rock Resort. The Greenbar portfolio is available for retail purchase at Whole Foods Market in Town Square and Khoury’s Fine Wine & Spirits (9915 S. Eastern Ave.). Crusoe rum will be featured at Downtown Cocktail Room’s Mixology Monday, 8 p.m. April 25.

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Very little today allows you to bring out your inner caveperson so much as searing your own meat on a hot rock. And all without sullying your hands. Thinly sliced prime sirloin is served raw, marinated in citrus-soy and seasoned with salt, pepper and lime juice. At the center of the table sits a smooth river rock, super-heated to 600 degrees. Using chopsticks, guests cook their own meat to whichever degree they like while the dining room fills with the delicious sounds and smells of the sizzling morsels. No, you may not bring your own meat. $21, in The Mirage