Close the Loop June – End of Season


Who wants to wait until the weekend for beats, drinks and a good time? Thursdays are the new Fridays at Bluespoon so join us for this lively & innovative event!

“wasted peels & bums”

June’s Close the Loop ends the series with on a refreshing summery high before our usual summer break! We’ll be working with Glenfiddich whiskey to create our newest batch of zero-waste cocktails maximising the use of wasted peels & bums from the Bluespoon kitchen, this month’s wasted ingredients. What are peels & bums you ask? Well, following the change of the seasons, this month Bar Manager Martin has selected super seasonal wasted ingredients, especially the parts of which don’t make it onto the beautiful Bluespoon plates, to inspire his latest conscious cocktails – especially asparagus & ginger peels and bums!

“June’s star of the show: Sand & Soil”

The signature this month, Martin’s ‘Sand & Soil’, mixes Glenfiddich Whiskey | Tonka bean | White Asparagus & Ginger, garnishes with herbs from the Bluespoon garden. Of course there’s a few more cocktails on the menu to surprise you on the night. This month’s cocktails are paired with a tasty whiskey-smoked salmon bite crafted by the boys a few steps away in Bluespoon restaurant*.

Join us Thursday 6 June from 7PM to celebrate a new menu of closed loop cocktails, paired bites and beats to end the Close the Loop series on a high.

Check out the recap of our previous events in @bluespoonamsterdam’s Instagram highlights! *Cocktails are €12 and the dish is a complimentary addition to enhance the experience of your cocktail.



The no waste journey continues at Bluespoon. While our resident mad hatters are champions in creating an experience for the eyes, as well as for your taste buds, they are further exploring ways in which root-to-leaf bar tending becomes the core of everything they do.

The creation of conscious craft cocktails at Bluespoon is something to be celebrated! Every first Thursday of the month is now dedicated to fully closing the loop by choosing one ingredient that is commonly wasted in the Bluespoon kitchen and using it as the core of a menu of new specialty cocktails. What’s more, this ingredient will further be used to create a perfectly paired small dish.