In this session, you'll learn a few easy ways to minimize waste, maximize yield, and work with new and exciting ingredients for your bar program. We'll show you how to reuse prepped ingredients often thrown away or overlooked and taste several delicious cocktails using "spent" elements to create a balanced and diverse menu. We will also cover Carley's Yield Map to show how much juice you can get from a case of citrus and various fruits and vegetables to pinpoint precisely how much produce to order. If that wasn’t enough, you’ll learn how the teams at Cuervo, Mezcal Unión, Mucha Liga Tequila, Mezcal Pierde Almas, and Torres Brandy incorporate sustainable distilling practices when producing some of the world’s finest spirits.

Full-Day Educational Workshop. Student Priority.
Bartender Pass Auditing may be available. Inquire at the Registration Desk by 10 AM to get on the waitlist.
Location: The Atrium at Jupiter NEXT. 900 E Burnside St, Portland, OR 97214
Sponsored by: Mezcal Union, Torres Brandy, José Cuervo, Mezcal Pierde Almas, Mucha Liga Tequila

Presenter: Carly Hansen, Trade Manager.