When Ivy Mix, Conor McKee, and Piper Kristensen set out to open Whoopsie Daisy in May, one thing was certain: this would be an eco-conscious business.
Focused on natural and biodynamic wines and spirits where the winemakers, viticulturists, and distillers practice low intervention, this mantra also extends to how they operate the bar. There’s a commitment to not accumulate trash and waste, whether it’s recycling responsibly or creating low-waste cocktails.
The trio intentionally chose Crown Heights in Brooklyn, N.Y., as that’s near where they live and would probably hang out at Whoopsie Daisy if they didn’t already own it. A half-block away is Fiasco! Wine + Spirits, a bottle shop the trio also owns. As a seasoned mixologist, Mix is also a partner at Leyenda, a James Beard-nominated, Latin-inspired cocktail bar and restaurant opened by Julie Reiner in 2015 (owner of the revered Clover Club across the street), in the nearby Brooklyn neighborhood of Boerum Hill.
“In a day and age where restaurant groups and hotels are ruling the food and beverage world, it’s nice to see a small group of people actually owning, running, and operating a bar that’s not backed by venture capitalists and hotel groups,” says Mix. “We’re doing it for the betterment of our community. You’re going to see me, Conor, or Piper every time you go in.”
In fact, too-brief exchanges with customers at Fiasco! Wine + Spirits convinced them they needed to go deeper in educating about natural and biodynamic wines.
“The market in New York is far more aware, but I’m still answering a lot of questions,” says McKee. “My response is, ‘how do you define natural wine?’ when someone comes in and asks for natural wine at the store. There’s a lot of misunderstanding and misconception about what it is. There’s no body of people that’s creating a definition for it. It’s a bit foggy and elusive for a lot of people. Everyone has kind of their own idea about what natural wine is.”
The goal is to create an environment to talk about natural wine. “No stupid questions. Come in, let’s talk about it, figure out what you actually like, not what everyone is drinking. What do you enjoy?” says McKee.
Still, there are clear parameters: these types of wines practice low or minimal intervention, as well as regenerative farming techniques.
There is “respect for the cultural process,” says Mix. “The big surprise is better wine. Natural wine, slow food, all of these things have a proclivity of trying to focus on the quality first, rather than quantity. It’s less about how many SKUs you’re selling and what SKUs you do sell.”
Another way Whoopsie Daisy keeps the environment foremost in mind while still pouring wine is to source in kegs. “The equivalent weight in glass bottles is so much heavier that the carbon footprint of getting the wine from point A to point B in a keg,” says McKee. “We’re finding a lot of natural winemakers focused on sustainability leaning a little bit more into these kegs as a great way to deliver more wine for a smaller carbon footprint.”
This philosophy extends to cocktails, too. By eliminating citrus garnishes, they no longer are tossed in the trash—or even composted. They’ve nipped this problem in the bud. “All of those lime husks go into the trash,” says Mix, due to limited composting services in New York City. “The only way we can save our planet is by taking care of it. When we opened up this place, I was like, ‘No more citrus.’ It’s amazing now little trash we have. Every day we throw away half a trash bag.”
In addition to drinks, Whoopsie Daisy serves snacks—also with a sustainability bent. This includes items from artisanal vendors, farmers and producers, like Jake’s Gouda (farmstead cheese crafted in Upstate New York by an Amish couple); Blakesville Creamery (a goat-cheese producer in Wisconsin); and La Salumina (an Upstate New York charcuterie producer).
Above all, the trio strives to offer a cozy environment. “One of the ways we’ve described it is having an easy dinner party at your home—but not at your home,” says McKee. “It should feel like you’re home, but you don’t have to do the dishes. Just a neighborhood place where you can relax, have a couple of glasses of wine, and some snacks.”
What’s helped attract customers is Whoopsie Daisy’s location. “We’re the only thing around,” says Mix. “We’re not on a block with 18 other bars, restaurant, and shops. It’s us, the bottle shop (Fiasco!), and a steakhouse that’s been there for three years. I’ve lived in the neighborhood for 15 years. The neighborhood needs it.”
Soon, they’ll launch pop-ups with makers of wine and spirits, in a very casual format. In June, vermouth makers will arrive at Whoopsie Daisy. Far from stuffy and formal, they’ll circle the bar and be available to talk to guests and answer questions. The same goes for winemakers, who Whoopsie Daisy will also host.
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