The Kitchen to Offer

Nation's First Zero Waste Vodka Cocktail

The Kitchen's beverage partner, Jack Rabbit Hill Farm is the first distiller in the US to reuse spirits bottles, eliminating substantial energy waste associated with new and recycled bottles.

Jack Rabbit Hill Farm produces MEll Zero Waste Vodka, a simple but revolutionary approach to dramatically mitigating energy consumption and waste in the spirits industry.

Instead of buying new or recycled bottles for its vodka, MEll deliver staff picks up used MEll bottles from restaurants and bars, cleans them back at the distillery, refills them with MEll vodka, and delivers them to restaurants and bars across Colorado, including The Kitchen.

“It’s the old milk-bottle delivery service, with a twist,” said Lance Hanson, the founder of Jack Rabbit Hill Farm, makers of MEll Vodka and Caprock Gin, Vodka and Brandies.“The amount of waste in the spirits industry has long disturbed us. Then we had an a-ha moment with the milk model. We researched whether it was doable with spirits — it is — and then we moved quickly to implement a similar approach with MEll.

“The old model is broken,” said Lance. “But how refreshing that the clear path forward doesn’t require huge investments in technology or equipment. We simply are adapting old models for today. And we are thrilled to lead the charge for zero-waste in the spirits industry nationwide.”

MEll Zero Waste Vodka is currently featured in the Good Night & Good Luck cocktail available seasonally at The Kitchen in Denver and Boulder. Interested in making this at home? The Kitchen Restaurant Group's Beverage Director Matty Carroll shares the recipe:

Good Night & Good Luck 

  • 1 oz MEll Zero Waste Vodka
  • .75 oz Yellow Chartreuse
  • .50 oz Lemon Juice
  • .25 oz Maraschino Liqueur


  • Add all ingredients to mixing tin with ice
  • Cover mixing tin with shaking tin, shake until thoroughly chilled
  • Fine strain into coupe
  • Garnish with orange swath resting on rim of glass