How Hong Kong bar Penicillin is redefining sustainable bartending


Penicillin is Hong Kong’s first sustainable bar, and brings a revolutionary take on sustainability in today’s waste-heavy world of cocktail and food creation. – Photos: Handout

From upcycling potato peels into bar snacks to turning waste alcohol and lemon peels into soaps and hand sanitisers, Hong Kong bar Penicillin is going the extra mile to ensure it is as sustainable as it can be.

Named after the breakthrough group of antibiotics that heralded an age of medical revolution, Penicillin is Hong Kong’s first sustainable bar, and brings a revolutionary take on sustainability in today’s waste-heavy world of cocktail and food creation.

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bar , sustainability , cocktails , Hong Kong

   

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