Story Told By: Devon Samlalsingh of The Green Bartender

Prior to the Covid-19 pandemic, I worked as a mixologist at a local restaurant and would spend my downtime on my other passion - agriculture. In Trinidad and Tobago where I'm from, the lockdown restrictions, while necessary, devastated the hospitality industry. I decided to use the opportunity as a pivot toward putting more focus on a project that was in the making since placing 3rd in the Angostura Global Cocktail Cocktail Competition 2020 but had not gotten the attention it needed.

Enter the Green Bartender

The idea was to combine mixology with agriculture and deliver a bottled garden-to-glass experience. While this isn't a new concept, the difference I've been able to bring to the table is, carefully grooming the flavor profiles of the ingredients for truly consistently unique beverages.

Based on my sustainable growing methods I was invited to be an ambassador for Thought for Food (TFF): which is the world's next-gen innovation engine for food and agriculture. I was able to put my concept to the test by creating a cocktail for the synchronized global launch of the 2020 TFF Challenge.

From there the Green Bartender was featured on Arbikie Distillery's Sustainable Cocktail Competition for the creation of two zero waste cocktails, “The Darwin” and “Mayaro Sundae”

Almost a year to the pandemic outbreak the brand gathered enough attention and was featured on the Green Thumb Tuesday segment for innovations to revitalize the food and beverage industry through agriculture.

My continued goal is to showcase healthy, natural, flavorful ingredients grown right here in the Caribbean, and as much as possible, use fruits unique to the region. Having such a range of exotic flavors to choose from truly keeps me motivated to share with a global audience.

Follow my journey on Instagram @greenbartender to learn more!