A spokesperson for Nine Lives told Imbibe that the initiative will save on ice usage as all the dilution is already added into the can.
One of the highballs is made with revived wine, opened a day before, while the other features Rare Tea Co's Misty Green Tea.
The pre-mixed innovations were announced alongside the latest cocktail menu, which sees a continuation of the bar’s commitment to sustainability. Ingredients for the new menu have been sourced using waste products from the bar and local businesses around London Bridge, as well as veg and herbs from the bar’s garden.
Each cocktail is named after a ‘solid 90s hip-hop tune’. Drinks include: Santeria, made using waste avocado skins infused with mezcal and combined with homemade rosemary syrup and mint tea; and Top Rock – almond croissant-infused Metaxa, rye whiskey and almond liqueur. Meanwhile Bonita Applebum features Avallen calvados, pisco, lemon zest and local honey from the Bermondsey Street Bees.
The menu itself is made from ‘100% waste plastic from carrier bags, bottles, bubble wrap and other plastics dumped in the ocean’. Each menu will have a unique pattern, made using the equivalent of 60 carrier bags, the bar said.