Climate-Conscious Cocktails

Singapore bar Fura unveiled the second edition of its Journal of Future Foods menu, using ingredients that are abundant, invasive, or prevalent to explore real-world impacts of climate change.

Alongside returning favorites from Volume One—like Get The Worm, a savory Margarita infused with mealworms—Volume Two features fresh additions like 3 Crop Corn, which highlights the benefits of crop diversification for low carbon emissions and supporting regenerative landscapes. Another drink on the menu, a Quail Walks Into a Martini, spotlights cell-cultured meat by reinventing the dry martini. This cocktail features a uniquely infused gin and dry vermouth, and caramelized fennel puree prepared with sous vide and fat-washed with gin.

The Journal of Future Foods Volume Two also shares a selection of snack plates crafted with the same intention as the drinks.