Exploring Unique Cocktails Like Croissant and Watermelon Rind at Norwegian Cruise Line’s Metropolitan Bar

Three Storey Racetrack in Norwegian Prima

If it weren’t for insider knowledge, one might never guess that the Mai Tai served on Norwegian Cruise Line’s new ship had an unusual twist: leftover pastries from breakfast. The Croissant Mai-Tai at the Metropolitan Bar on Norwegian Viva is a sustainability-focused concoction that repurposes surplus ingredients creatively, reflecting the cruise line’s commitment to reducing food waste.

Launched in 2022 on the sister ship Prima, Metropolitan Bar stands out as a visible and creative effort to repurpose surplus ingredients from around Norwegian Viva, ranging from banana peels to coffee grounds. Instead of discarding these items, the bar transforms them into unique cocktails, embracing a sustainable approach to mixology.

Wes Cort, the line’s vice president of food and beverage operations, highlighted the commitment to sustainability during a happy hour event on board the ship. The Metropolitan Bar not only repurposes surplus ingredients but also prioritizes sustainability in its inventory, featuring its own ‘66 brand of gin, beer, and prosecco. Named after the year Norwegian Cruise Line was founded, these beverages adhere to strict organic farming processes and procedures.

In an interview, Cort emphasized the collaboration with producers who share a commitment to environmentally conscious practices, safeguarding their farms and vineyards. This collective effort contributes to a groundswell of sustainability, reflecting a broader industry shift towards more eco-friendly practices.

The Metropolitan Bar offers more than just innovative cocktails; it provides an educational experience for passengers interested in sustainable practices. The Sail & Sustain cocktail-making classes and seminars allow passengers to explore the world of wine, demystifying terms like “biodynamic,” “organic,” and “natural,” with most sessions being complimentary.

The bar’s drink menu features inventive concoctions, such as the Croissant Mai-Tai, made with croissant syrup, Brugal rum, Cointreau, and lime juice. Another standout is the El Padrino, a mix of Avorza vodka, Aperol, Licor 43, ginger beer, lime juice, and a “zero-waste pineapple syrup” made from pineapple skins. Additionally, the Watermelon Twist, a watermelon margarita variant, features 100% agave tequila, chili liqueur, and a watermelon rind cordial.

While the creative and sustainable drinks provide a unique experience, passengers also benefit from the cost aspect. Each cocktail is priced at $12, making these eco-friendly options accessible to a broad audience. For those seeking a more inclusive experience, Norwegian offers two drink packages on Viva that include alcohol. The Unlimited Open Bar Package starts at $109 per person per day, covering select premium cocktails and spirits, beer, and wine by the glass under $15, along with other perks. The Premium Plus Beverage Package, starting at $138 per guest per day, offers a wider range of drinks, including top-shelf cocktails and spirits.

While the exact impact of Metropolitan Bar on offsetting food waste is yet to be measured, it aligns with Norwegian Cruise Line’s broader sustainability initiatives. The company’s commitment extends beyond individual ships, with over 30% of its fleet equipped with biodigesters capable of breaking down organic material on board.

Metropolitan Bar represents a significant step towards sustainable practices in the cruise industry, proving that creativity and eco-consciousness can coexist. As cruise lines continue to prioritize environmental responsibility, initiatives like these pave the way for a more sustainable and enjoyable cruising experience.

In conclusion, Metropolitan Bar on Norwegian Viva stands as a beacon of sustainability, turning surplus ingredients into delightful cocktails while offering passengers an educational journey into eco-friendly practices. This innovative approach not only enhances the cruising experience but also contributes to the broader mission of reducing environmental impact in the travel industry.

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