Singapore mix blend Central American rum into zero-waste cocktails

Set of Six’s Root and Grain. Photo: Flor De Cana
Set of Six’s Root and Grain. Photo: Flor De Cana

Nicaraguan rum producer Flor De Cana has teamed up with Singapore bars to create sustainable cocktails by reusing food waste.

The second edition of the brand’s Zero Waste Cocktails initiative returns this year through Sept. 15 with 13 participating local eco-conscious bars and restaurants. 

This year’s goal is to reduce 15 tons of food waste globally by roping in bars in more than 30 countries. Last year, they surpassed their goal of 9 tons by reaching a total of 10.4 tons of food waste spared at more than 400 bars and restaurants in 22 countries.

Participating bars are given the freedom to experiment with cocktails made with Flor De Cana’s Centenario 12-year Rum and incorporate ingredients like repurposed food scraps and leftovers.

Locally, the bars include Tipping Club, Limehouse Caribbean, Nutmeg & Clove, Mo Bar, Night Hawk, Fat Prince, Patina Bar Singapore, Set of Six, The Hidden Story, Low Tide, Papa Doble, The Landing Point, and The Bar @ 15 Stamford.

Some are also close enough to one another to make for a perfect bar crawl.

With the many bars, flavors come in a multitude as well. Highlights include Mo Bar’s refreshing Sicilian Cana, which reuses coffee powder and shaken with rum, leftover fresh lemon and lime juice; and Limehouse Caribbean’s easy-to-drink Yes We Cana, a tropical tipple reusing pineapple flesh, kitchen scraps and coconut water; stirred with rum, chocolate, and orange bitters; and served with dehydrated pineapple leaves.

Limehouse Caribbean’s Yes We Cana. Photo: Flor De Cana

There is also Low Tide’s Ripe and Appealing, which ferments overripe bananas to make banana wine and is used with rum and angostura bitters to create a banana Manhattan cocktail.

Over at Set of Six, their nutty Root and Grain infuses rum with toasted grains of Farro, Black Sesame, Wild Rice, and Quinoa topped with carrot caramel and garnished with carrot crisp made from scrapped carrot skin.

All cocktails are priced below S$30. 

Beside the bars, Flor De Cana is also partnering with nongovernmental organization Zero Waste SG for social media campaigns on sustainability.

The brand is known for its sustainably produced rum infused with honeyed oak woods, vanilla, and toasted nut. They are also the world’s only spirit brand that is carbon neutral- and fair trade-certified.

Mo Bar’s Sicilian Cana. Photo: Carolyn Teo/Coconuts

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