What aspects of a drink made behind the bar tickles your fancy? With 2024 being a quarter of the way through, the wondrous world of mixology is bound to
evolve as time and new discoveries arise to catch the latest wave of the consumer’s mind and satisfaction.While the young'ns of today are on the way to be the generation to consume the least alcohol with nearly 30% of drinking-age Gen Zs stating they tend to never drink any alcoholic beverages, that doesn’t mean that the top trends of today will also be on a downward trend.
Woobar has managed to incorporate several different sustainable procedures that are becoming more and more popular as other bars try to adapt to just how green Woobar is. Firstly, Woobar reuses a plethora of any of their ingredients. As Woobar is a part of W Kuala Lumpur, the bar shares its ingredients with the hotel’s other outlets, such as FLOCK, WETDeck, YEN, as well as its in-room dining. This means that ingredients such as fruit peels get unused rather often.
Lastly, on the topic of sustainability, Woobar puts their foot down in regard to their use of plastic – they don’t! Be it a bottle or a straw, nothing at Woobar has any plastic whatsoever. All bottles seen at the bar are made of glass . Their straws are made of biodegradable material that can easily, seamlessly and rapidly degrade back into nature which makes it easier for the average bar-goer to know that wastes aren’t ending up in the bin.
This head mixologist loves putting himself up for a challenge. Yash stated “one of the challenges I’ve taken on that I hold in high regard would be the time a guest gave me a handful of names for cocktails and challenged me to make drinks that not only resemble their names, but also taste other-worldly. Safe to say, challenges like these truly put my creative juices to the test. And I love a good test.
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