Yash Lakhan
April 21, 2025
The practice of zero-waste bartending aims to minimise the misuse of ingredient scraps and repurpose them when innovating drinks – thus greatly reducing their ecological impact by embracing sustainable methods. Strategies such as reusing garnishes, using locally grown produce and utilising every part of them come into play, encouraging mixologists and enthusiasts to make planet-friendly choices.
Ingredients such as zest, peels and juiced citrus halves double up as the base for syrups, oleo-saccharum or dehydrated garnishes – so that all parts of a fruit are used to elevate subsequent cocktails.
Using leftover grounds to flavour liqueurs, bitters and syrups gives complexity to cocktails while preventing wastage of organic residue.
Aquafaba or liquid from soaking chickpeas provides foamy textures similar to beaten egg whites in sours and flips, substituting the animal protein with an eco-friendly alternative with an increased shelf life.
Wilted herbs like basil, mint and rosemary can still be used for infusing syrups, tinctures or mixed with cocktail salts, adding herbal depth to drinks and closing the loop of waste production.
Freezing an excess of fresh, seasonal fruit into ice cubes, purées or clarified juices enable longer shelf life and minimise spoilage in bars and domestic environments.
Opting for pre-mixed cocktails reduces ingredient waste, provides portion control and minimises the risk of perishable leftovers, making sustainable bartending practices easy for casual hosting and large-scale bars. *Drink Responsibly. This communication is for audiences above the age of 25.