DELHI'S EARTH DAY COCKTAILS
- E2 Correspondent
- 5 hours ago
- 3 min read
In a city known for its vibrant dining scene, several Delhi establishments are proving that sustainability can be both sophisticated and delicious this Earth Day. As the global community marks Earth Day 2025 with the theme "Our Power, Our Planet," three prominent watering holes across Delhi NCR are turning happy hour into an opportunity for positive environmental impact.
Gin & Tonic with Purpose
The Grammar Room, with its trio of stylish locations in Mehrauli, Khan Market and Gurugram, has launched the clever "Gin & Tree" initiative—a campaign that combines the pleasure of sipping a classic gin and tonic with concrete environmental action. For every G&T ordered during the campaign, the establishment pledges to plant a tree, transforming a casual evening drink into an act of environmental stewardship.
“We believe responsible indulgence can go hand in hand with sustainability," shares a representative from The Grammar Room. The campaign perfectly encapsulates the Earth Day theme by empowering patrons to effect change through everyday choices.
Whether you visit the leafy enclave at One Style Mile in Mehrauli, the bustling Khan Market branch, or their newest outpost at Gurugram's 32nd Avenue, participants can enjoy their favourite tipple knowing they're contributing to reforestation efforts across the capital region.
Zero-Waste Mixology
Meanwhile, at Monkey Bar in Vasant Kunj, sustainability gets a creative shake-up with their exclusive Zero-Waste Cocktail Menu, available from 22nd April to 2nd May. Head Mixologist Harish Chhimwal has crafted an innovative collection that transforms what would typically be bar waste into distinctive flavour components.
“We owe everything to Mother Earth—and as mixologists, it's our responsibility to rethink how we use ingredients," explains Chhimwal. His creations prove that sustainability needn't compromise sophistication or taste.
The Earth Menu features inventive concoctions like Planet B, which incorporates house-made strawberry leather garnishes crafted from leftover fruit, and Trash Me Not, a tequila-based cocktail featuring Panch Phoron brine with a rim of dehydrated spice mix that would otherwise be discarded.
Perhaps the menu's most impressive example of whole-ingredient utilisation is “The Plum of All Parts," where not a single element of the fruit goes unused—flesh becomes jam, seeds are dried and ground into salt, and acidified pulp brings complexity to the cocktail.
Sustainable Sips
Completing Delhi's Earth Day libation trilogy is Beeyoung Brewgarden in Panchsheel Park, where the “Nuttea Sour" demonstrates that eco-conscious mixology can be a year-round commitment rather than a seasonal promotion.
The clever cocktail replaces traditional egg whites with aquafaba—the typically discarded liquid from chickpeas—to create the signature froth and silky texture expected in a sour. This plant-based alternative delivers the same luxurious mouthfeel without the food waste.
Beeyoung's thoughtful approach continues with the drink's flavour profile, combining bourbon whiskey with house-made masala chai syrup and signature cashew syrup for a warming, spiced and slightly nutty experience that's distinctly Indian in character.
More Than Just Marketing
What's particularly noteworthy about these initiatives is how they transcend simple marketing gimmicks, instead reflecting a deeper shift in Delhi's hospitality culture. Each establishment has approached sustainability through the lens of their unique identity—The Grammar Room through community action, Monkey Bar through culinary creativity, and Beeyoung through consistent commitment to waste reduction.
These efforts demonstrate that bars and restaurants are increasingly recognising their environmental footprint extends far beyond electricity usage or plastic straws. The very ingredients and techniques that form the foundation of their offerings are being reimagined with sustainability in mind.