In true Bluespoon fashion, we’re always looking for new ways to arouse our fans. In continuance of the no waste journey, get a taste of how sustainability and using commonly wasted ingredients doesn’t compromise flavour, but elevates it. Celebrate this at our monthly Close the Loop event.
Every ending has a start. And in our opinion the weekend starts on Thursdays, so what better time to close the loop. 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 and we’ve created lively & innovative Close the Loop Thursdays at Bluespoon to celebrate just that.
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 specialty cocktail, available at the bar for that month. What’s more, this ingredient will further be used to create a perfectly paired bite inspired by the Bluespoon Restaurant menu. We will be partnering with a carefully selected different spirit brand each month that shares our values of care, locality and sustainability. On this spirit the cocktail will be based. The cocktail in question will be highlighted and available for the remainder of the month, to continue to use as much of the wasted produce as possible.
“Conscious cocktail creations with our resident Mad Hatters”
For our 4th event, to end the year with a bang, we will be partnering with ever favourite Ketel One & Nolet Distillery to bring you a new batch of zero waste cocktails. Expect earthy and rich flavours perfect for December as the festive season approaches.
Much loved Ketel One brand ambassador and hospitality professional Helena Henneveld will be mixing things up at Bluespoon on the evening itself for a guest shift. Watch her and our very own Mad Hatters create zero waste magic with the main ingredient for this month: beetroot. The waste of this vegetable and other ingredients used in Bluespoon’s pigeon dish will be used to infuse the vodka, create garnishes, and more…
The star of the show this month will be “Mary had a little pigeon”.
The leading cocktail this month is a Bluespoon twist on the classic Bloody Mary. Using inspiration from Chef Sander’s pigeon dish with beetroot, sage, cabbage and crispy skin, he has prepared a bite sized version with a Dutch twist: a beeterball with pigeon confit, sage mayonnaise and reduced cabbage. The waste from this will go straight to the cocktail, and voila, the loop is closed! Leave it up to Martin to enhance the already silky softness of Ketel One Citroen with his special infusions and offer an instragram-worthy finish thanks to an Old Amsterdam cheese tuille garnish dusted with vibrant beetroot powder.
“Sometimes we need to look to our classics in order to progress and make a change”
Join us every first Thursday of the month and see how Head Bartender Martin Eisma and Head Chef Sander Bierenbroodspot dance in perfect harmony to explore the depths of flavour. Check out the recap of our previous events in @bluespoonamsterdam’s Instagram highlights!
We’ll be taking a dry January break and back in February!