Cocktails Made with Scraps: How NYC Bars Are Turning Food Waste into Flavor
Sustainability in cocktails is no longer just a trend—it’s a movement. Across New York City, bartenders are finding innovative ways to reduce waste by using banana peels, coffee grounds, citrus husks, and other kitchen scraps to create syrups, infusions, and reductions that add depth, complexity, and sustainability to their drinks.
By repurposing what would normally be discarded, these bars are proving that sustainability and high-level mixology can go hand in hand. The result? Cocktails that are as thoughtful as they are delicious.
Why Use Scraps in Cocktails?
Ingredients like banana peels, citrus husks, and herb stems still have plenty of flavor, aroma, and texture long after their primary use. Repurposing them into cocktail components not only enhances drinks but also reduces food waste—a major issue in the hospitality industry.
How Using Scraps Improves Cocktails:
Extracts Maximum Flavor – Peels, husks, and grounds contain essential oils and tannins that add complexity.
Adds Unique Textures & Aromas – Coffee grounds bring depth to syrups, while banana peels create silky infusions.
Supports Sustainable Practices – Reduces waste and minimizes the environmental impact of cocktail programs.
These NYC bars are leading the charge, transforming food waste into liquid gold.
NYC’s Best Cocktail Bars Using Scraps for Infusions & Reductions
Superbueno (East Village) – Banana Peel Rum & Repurposed Citrus
At Superbueno, a modern Mexican cocktail bar, banana peels aren’t trash—they’re an opportunity. The team infuses leftover banana peels into rum, creating a natural sweetness that enhances tropical flavors.
Sustainable Techniques:
Banana Peel Rum – Used banana peels are soaked in rum for a silky, slightly caramelized infusion.
Citrus Husk Shrubs – Lime and orange husks are fermented with vinegar and sugar, creating a bright, acidic syrup.
What to Drink:
Plátano Negroni – A twist on the classic, featuring banana peel-infused rum, Campari, and sweet vermouth.
Sunkissed Margarita – A tequila cocktail with a house-made citrus husk shrub for extra zest.
Superbueno shows how every part of an ingredient can be transformed into something remarkable.
Double Chicken Please (Lower East Side) – Coffee Grounds & Nut Waste Infusions
At Double Chicken Please, known for its culinary-inspired cocktails, the bar team repurposes used coffee grounds and nut waste to enhance their drinks.
Sustainable Techniques:
Coffee Ground Syrups – Leftover espresso grounds are infused into simple syrup for an earthy, rich flavor.
Nut Milk Byproduct Cordials – The pulp from house-made almond and oat milk is repurposed into velvety cordials.
What to Drink:
Morning Fix – A whiskey sour variation using coffee ground syrup and almond waste orgeat.
Hazelnut Old Fashioned – Features a fat-washed bourbon infused with nut scraps.
By treating every ingredient as a source of potential flavor, Double Chicken Please redefines cocktail craftsmanship.
Rhodora Wine Bar (Fort Greene) – NYC’s First Zero-Waste Bar
Rhodora Wine Bar is entirely zero waste, meaning nothing from their kitchen or bar ends up in a landfill. Their cocktail program follows the same philosophy, using everything from citrus peels to herb stems.
Sustainable Techniques:
Herb Stem Infusions – Leftover basil and mint stems are steeped in vermouth for extra botanical depth.
Citrus Peel Bitters – Orange and lemon peels are repurposed into bitters instead of being discarded.
What to Drink:
Stem & Seed Spritz – A light, herbaceous vermouth cocktail featuring basil stem-infused vermouth.
Peel & Pour Old Fashioned – Uses citrus peel-infused whiskey and house-made bitters.
Rhodora proves that waste-free cocktails are not only possible but also delicious.
Honeybee’s (East Village) – Repurposed Fruit & Fermented Ingredients
Honeybee’s, a whiskey bar specializing in plant-based cocktails, uses fermentation and repurposed fruit to create bold, innovative drinks.
Sustainable Techniques:
Fermented Apple Peel Syrup – Apple peels are transformed into a rich, tangy syrup that enhances whiskey cocktails.
Spent Berry Cordials – Leftover strawberries, blueberries, and raspberries are turned into deep, flavorful syrups.
What to Drink:
Apple Peel Whiskey Smash – A bourbon cocktail with house-made fermented apple syrup.
Berry Revival – Features spent berry cordial, rye whiskey, and citrus.
Honeybee’s approach shows that even discarded fruit scraps can bring complexity to a drink.
How to Use Scraps in Your Home Cocktails
Bringing sustainability into your own home bar is easier than you think. Try these simple low-waste cocktail techniques:
✅ Banana Peel Rum – Soak banana peels in white rum for 24 hours, strain, and use in tropical cocktails.
✅ Citrus Peel Syrups – Instead of tossing lemon or orange peels, simmer them with sugar and water to make a rich simple syrup.
✅ Coffee Ground Infusions – Add spent coffee grounds to simple syrup for an earthy, espresso-like sweetness.
✅ Fermented Fruit Shrubs – Use overripe fruit and vinegar to create a tart, aromatic cocktail syrup.
✅ Herb Stem Vermouth – Leftover mint, basil, or thyme stems can be steeped in vermouth for extra depth.
Sustainability is not about limitation—it’s about unlocking new layers of flavor in ingredients you already have.
Book a Sustainable Mixology Experience with Art of the Cocktail
For those looking to explore sustainable cocktail techniques in an interactive setting, Art of the Cocktail offers private mixology experiences focused on low-waste drinks.
What We Offer:
Hands-on workshops using repurposed ingredients – Learn how to transform scraps into syrups, infusions, and garnishes.
Custom sustainable cocktail menus – Featuring ingredients like banana peel rum, coffee ground syrup, and fermented fruit shrubs.
Live mixology demonstrations – See expert bartenders craft zero-waste cocktails in real time.
Eco-conscious bar setups for private events – Perfect for corporate gatherings, team-building, and sustainability-focused activations.
By focusing on flavor innovation and sustainability, Art of the Cocktail brings the future of mixology to private events and home bars alike.
Final Thoughts: The Future of Cocktails is Sustainable
Cocktail culture is evolving, and NYC’s top bars are proving that waste doesn’t have to be wasted. From banana peel infusions to coffee ground syrups, the next wave of mixology is about using every part of an ingredient to create drinks that are both sustainable and sensational.
For those looking to embrace low-waste cocktail techniques, the right mixologists—and a little creativity—can turn everyday scraps into something truly extraordinary.
