Fura: The Sustainable Cocktail Bar Revolutionizing the Industry
In a world where sustainability is becoming increasingly important, Fura stands out as a beacon of innovation in the cocktail bar industry. Founded by partners Sasha Wijidessa and Christina Rasmussen, Fura opened its doors in October 2023 with a mission to serve provocative and educational food and drinks. What sets Fura apart from other sustainability-minded bars is its commitment to not only reducing waste but also raising awareness about the future of food.
The concept of Fura may seem like just another attempt at greenwashing in the bar industry, but it is far from superficial. Before developing their menu, Wijidessa and Rasmussen meticulously calculated the carbon emissions of each ingredient in their ingredient bank. The current menu, named The Journal of Future Foods, features ingredients with a low carbon footprint that are either abundant in nature or out of balance in their ecosystem. This includes „future foods“ like insect proteins and cell-cultured milk, as well as ingredients derived from invasive species or those available in abundance.
„We want our guests to feel comfortable and welcomed, but to also offer a space for education if they’re interested,“ says Wijidessa. To avoid alienating guests, Fura takes inspiration from well-known flavors and trends. For example, the Juicy Fruit cocktail combines rum with Singaporean tropical fruits like pineapple, jackfruit, and bananas. The Caviar Papi, a playful take on the caviar and Champagne trend, has unexpectedly become the bar’s best seller.
The Caviar Papi is a prime example of Fura’s innovative approach to cocktails. The base of the drink is a faux bubbly made by infusing lemon balm into green apple juice for two days, then combining it with toasted coriander seed-infused dry vermouth and vodka. The drink is bottled, force-carbonated, and chilled for service. The highlight of the Caviar Papi is the housemade kombu ice cream, which is made by infusing vegan cream with roasted kelp and mixing it with cell-cultured milk, rice flour, sugar, and guar gum. The ice cream is processed in a Pacojet ice cream maker and adds another layer of flavor to the cocktail.
To complete the Caviar Papi, Wijidessa creates a vegan caviar alternative by adding agar to black garlic stock and using cold oil spherification to form the caviar. The savory caviar is gently nestled into the kombu ice cream and served in a caviar tin designed by the bar. This serve not only adds a fun and interactive element to the drink but also raises awareness about the environmental impact of traditional caviar consumption.
The Caviar Papi is a head-turning cocktail that has quickly become a favorite among Fura’s guests. Despite its playful nature, Wijidessa emphasizes that the drink is meant to make a statement about sustainability in the industry. By offering a fun and lighthearted way to educate guests about the environmental impact of their choices, Fura is leading the way in revolutionizing the cocktail bar scene. As Wijidessa aptly puts it, „adapt or die. But we’re all going to die anyway, so we might as well have fun while we’re at it.“