Minute on the clock: Panos Kanatsoulis, bar director, Viajante87

Explain a little more about your zero-waste philosophy

We believe it is imperative that the world's leading bars contribute towards sustainable efforts, as to have healthy communities we need to ensure we're all constantly innovating to reduce our impact on the environment. Many of the vegetables used in the lab for the drinks are left over from our sister restaurant, Los Mochis, and are a key factor in reducing waste from both venues.

While this does cut costs since we are using all fresh ingredients, this was not the priority for us, as we were focused on finding ways to be more creative and think outside of the box to reduce waste. I believe fermentation is the future of the food and drink industry as it not only extends the shelf life of ingredients but also introduces new flavours.

Where do you get your inspiration from?

I always look towards the big names in the industry for inspiration, such as Agostino Perrone, director of mixology at the Connaught, Monica Berg, co-owner of Tayēr + Elementary in London, and Alex Kratena, co-founder of non-profit organisation P(our). I strive to learn what I can from their methods; everyone has their own techniques and it's valuable to learn from and be inspired by each other.

Day-to-day, my inspiration comes from testing different flavour combinations and ways to elevate the drink. At the Viajante87 lab, we try lots of different techniques with different machinery, including a ratorvap, centrifuge and more. I'm also inspired to find as many new techniques to upcycle and achieve zero-waste as possible.

What's your favourite spirit?

Without a doubt mezcal, because the process of making it is so pure and still in keeping with the traditional process. The flavour of the spirit is very complicated and it offers a multitude of layers of flavours to create a wonderful, earthy taste, but it can be a difficult flavour to include in a cocktail because it has such a strong character. However, if done right, it can give notes of cooked agave to elevate the flavour of the drink to another level.

What is the future of drinks?

Sustainable practices seem to be at the forefront of the bar industry and part of the change towards sustainable practices sees a more minimal approach to garnishes and more concentration on intense and delicious flavours. At Viajatne87 many of our garnishes are made entirely from repurposed ingredients, such as blitzed or dehydrated ingredients to make a salt rim. On one drink we use edible ants as a garnish, which is a sustainable, low-carbon option as well as providing texture – and it makes for a fun addition!