Tamoka, nestled within the renowned Ritz Carlton, JBR, is paving the way for sustainable hospitality with its commitment to sustainable mixology. In an industry often criticised for its waste and environmental footprint, this beachside destination distinguishes itself by integrating innovative practices that transform waste into gourmet treasures; positively impacting the planet and its people.
“In our bar, sustainability is at the heart of everything we do” says Marcela Alvarez Quirama, Bartender at Tamoka and World Class 2024 honouree. “We prioritise versatile ingredients, transforming waste like tomato pulp and citrus peels into delicious cordials and liqueurs. For example, citrus, often discarded in many bars, is fully utilised at Tamoka: juiced for drinks, oils extracted for cordials, and leftovers used as garnishes.”
Tamoka’s commitment extends to partnering with spirit brands known for their sustainability efforts. The bar further reduces its environmental impact by carefully measuring ingredients to avoid waste and uses eco-friendly alternatives like biodegradable straws made from dried grain stems. These innovations offer a sustainable drinking experience without compromising quality.
Tamoka’s creative process in designing sustainable cocktails involves collaborating with the kitchen team to explore culinary techniques that extend ingredient lifespans and minimise waste.
Signature cocktails such as the Passion Fruit Martini, feature innovative ingredients like dried raspberry dust and a champagne cordial crafted from reused champagne. The Farm to Table Smash, a guest favourite, incorporates London Dry Gin, homemade lime cordial made from reused limes, freshly squeezed lime juice and freshly picked basil from Tamoka’s onsite farm, ensuring both sustainability and exceptional flavour.
The vertical farm at the Ritz Carlton complements Tamoka’s local sourcing efforts. Located just 20 feet from the bar, it significantly reduces transportation emissions and enhances ingredient freshness, setting a new standard in hyper-local sourcing.
Looking ahead to September, David Kelly, Beverage Manager at Tamoka, hints at what is next. “Our reimagined drinks menu features exciting new cocktails and mocktails infused with Latin American and Mexican flavours. Highlighting our commitment to sustainability, these creations will utilise produce from our vertical farm and integrate innovative practices. We take pride in setting new standards for sustainable hospitality, by redefining luxury and leading the way toward a future where sustainability is the norm.”
Additionally, Marcela notes, “We want to be sustainable in everything we do – we want to pave the way for it. We at Tamoka are committed to the process and the hard work that we have put in so far.”
Tamoka is not just a dining destination; it’s a journey through the cultures and flavours of the Caribbean’s Antillean islands. Whether you’re enjoying a family gathering, a romantic date, or a night out with friends, Tamoka offers a unique and unforgettable experience that prioritises environmental responsibility.
