What’s cookin’ good lookin’? Zero waste drink recipes in restaurants and bars! 

RAISING THE BAR

In the world of cocktails, there’s always something new we can look forward to. New trends are erupting and mixologists are raising the bar by showing off their culinary flair. Doing their bit to minimize the waste generated in our environment, restaurants, and bars are doing much more than just switching to paper straws.

We’re all probably aware of the ‘farm to table’ concept but are still in the shadows with the ‘farm to bar’ concept. The idea behind this concept is to approach cocktails and drinks with sustainable living notions.

WHAT ARE ZERO WASTE, SUSTAINABLE COCKTAILS?

Simply put, these are the cocktails that are more the harmony in nature. When we say ‘sustainable’, it’s all about minimizing natural resources and conserving energy. To sustain is to throw away fewer leftovers, using something to its fullest potential, to avoid the scarcity of it in the future. Here’s an example of an ingredient used sustainably – juicing a lime and not throwing away the remaining 80% of the fruit, but using the peel and skin of this fruit to add a flavor to your next cocktail.

 

STIRRING UP NEW DRINKS

Local ingredients take the forefront in the sustainable cocktail world, which is getting better in leaps and bounds! Sustainable bartending helps for fresher ingredients, a clearer conscience and reduces bar waste. So, get on board. I mean, who doesn’t want to save the planet one tasty guilt-free cocktail at a time?

 

SUSTAINABLE MIXOLOGY WE SWEAR BY

So how can you become sustainable with bartending? And how can you make sure your cocktails still taste good? A few steps to get you started –

Infused Spirits & Syrups

One thing to help save the perishable ingredients and get the most out of these cocktail elements is to infuse them into tasteful syrups and spirits. The result – next-level cocktails and complex flavours defining your bartending.

Why this method:

What do you with the strawberries/lemon that didn’t make it into the blender because they weren’t as fresh? Discarded into the bin? NO!

Old Wine = Gold Dime!

A bar or kitchen would be more than happy to take a week- or month-old wine off your hands for some fresh, nice sauce or marinade. Gin and rum cocktails can be taken up a notch with some leftover wine!

Why this method:

Once oxidized, this alcohol is perfect to turn into vinegar or reduction for drinks.

When life gives you lemons…

Citrus is crucial for balancing the flavour of a cocktail. If it’s to be used, consider the fruit (lime/lemon) as a whole – peeling, juicing and much more than it taking up space in your bin.

Why this method:

What’s your first thought when creating cocktails? Ours is – Which citrus juice will I add to this: Lime or lemon? Damn near 74% of cocktails call for lime or lemon juice – BIG number there.

Dehydrating & fermenting

Experimenting with garnishes is tricky as most of your quirky ones end up getting thrown after their use. Perishable ones won’t last, so a safe way to go about this is dehydrating fruit. Another is to ferment the leftover ingredients into a soda or use as unique toppings. For ex – pineapple skins into a Mexican exotic cocktail topping

Why this method:

As sustainable as it gets! Easier to keep and so much more swanky – edible fruit garnishes scream YUM and EXOTIC instead of umm and ick!

RECIPES YOU CAN TRY 🍸

Here are 3 recipes that caught our attention in sustainable mixology – maybe it’ll catch yours too!

  1. VIOLET COSMO
  2. PINEAPPLE KOKOMO
  3. LIMONCELLO CUCUMBER REFRESHER

 

Get them here & start mixing!