Make Your Own Low-Waste Cocktails: Sustainable Mixology at Home

Sustainability in cocktails is more than just a trend—it is a movement that encourages thoughtful use of ingredients, reducing waste without sacrificing quality or flavor. At top cocktail bars in New York City, bartenders have embraced low-waste techniques like repurposing citrus peels for syrups, using herb stems for infusions, and finding creative ways to extend the life of ingredients.

For home bartenders, making low-waste cocktails is an easy and rewarding way to elevate drinks while minimizing environmental impact. By rethinking how ingredients are used, you can turn what is often discarded into flavorful additions to your mixology repertoire.

Why Low-Waste Cocktails Matter

The average cocktail recipe calls for fresh citrus, herbs, and fruits—many of which are used only in part. Instead of letting peels, stems, or pulp go to waste, these ingredients can be repurposed to create rich syrups, aromatic bitters, and natural garnishes.

Benefits of low-waste cocktails:

• Flavor Enhancement: Repurposed ingredients can add depth and complexity to drinks.

• Sustainability: Reducing food waste helps conserve resources and lowers environmental impact.

• Cost-Effective: Maximizing the use of ingredients means fewer trips to the store and more value from what you buy.

By incorporating these techniques, home mixologists can create sustainable cocktails that are both innovative and delicious.

How to Reuse Cocktail Ingredients at Home

1. Reuse Citrus Peels for Oleo-Saccharum

Oleo-saccharum, meaning "oil sugar," is a classic cocktail ingredient made from citrus peels and sugar. It adds a rich, aromatic sweetness to cocktails and can be used in punches, sours, and old-fashioned variations.

How to Make Oleo-Saccharum:

1. Collect leftover lemon, lime, or orange peels. Avoid the bitter white pith.

2. Place peels in a bowl and cover with sugar (about one cup of sugar per five lemons).

3. Muddle the peels and sugar together and let sit for at least four hours (or overnight).

4. Once the sugar has absorbed the citrus oils, add warm water and stir until dissolved.

5. Strain out the peels and store the syrup in a glass bottle.

Best Use: Try it in a Whiskey Sour or a Citrus Rum Punch for enhanced brightness and depth.

2. Turn Leftover Herb Stems into Infused Syrups

Fresh herbs like mint, basil, and rosemary often leave behind stems that are full of flavor. Instead of discarding them, use them to make infused syrups.

How to Make an Herb-Infused Simple Syrup:

1. Take leftover herb stems and rinse them thoroughly.

2. In a saucepan, combine 1 cup of sugar, 1 cup of water, and the herb stems.

3. Simmer for 5–10 minutes, then remove from heat and let steep for another 15 minutes.

4. Strain and store in a sealed bottle in the refrigerator.

Best Use: Try a Basil Syrup in a Gin Collins or a Rosemary Syrup in an Old Fashioned for added complexity.

3. Save Coffee Grounds for an Espresso Martini Rim

Used coffee grounds have a deep, roasted aroma that can enhance coffee-based cocktails like the Espresso Martini or the Black Russian.

How to Use:

• Dry leftover coffee grounds in a low-heat oven until fully dehydrated.

• Mix them with sugar or cocoa powder for a cocktail rim.

• Alternatively, steep dried coffee grounds in simple syrup to make a coffee-infused sweetener.

Best Use: A coffee sugar rim on an Espresso Martini adds a velvety texture and extra flavor.

4. Repurpose Pineapple or Apple Scraps for Shrubs

A shrub is a fruit-based vinegar syrup that adds tangy depth to cocktails. Leftover fruit scraps—like pineapple cores or apple peels—can be transformed into a flavorful shrub.

How to Make a Fruit Shrub:

1. Take leftover fruit scraps (pineapple cores, apple peels, strawberry tops).

2. In a jar, combine with equal parts sugar and let sit for 24 hours to extract juices.

3. Add apple cider vinegar and let infuse for another day.

4. Strain and store in the refrigerator.

Best Use: Mix a Pineapple Shrub with Rum for a tropical, refreshing drink.

5. Use Leftover Citrus Husks for a Zero-Waste Stock

After juicing lemons, limes, or oranges, the remaining husks can be simmered to make a flavorful citrus stock, perfect for cocktails that require depth without additional acidity.

How to Make Citrus Stock:

1. Take citrus husks and place them in a pot with water (covering the husks).

2. Add a pinch of salt and simmer for 30 minutes.

3. Strain and store the liquid for up to a week.

Best Use: Replace fresh citrus juice with citrus stock in Whiskey Sours or Tiki Drinks for a richer flavor while reducing waste.

Sustainable Garnishes: No-Waste Cocktail Finishing Touches

Even cocktail garnishes can be repurposed for sustainability.

• Dehydrated Citrus Wheels – Dry out orange, lemon, or lime slices in the oven and use them as long-lasting garnishes.

• Candied Fruit Peels – Boil citrus peels with sugar and let dry for a flavorful garnish.

• Herb Salt or Sugar Rims – Blend dried leftover herbs with salt or sugar for an aromatic cocktail rim.

These techniques add aesthetic appeal and layered flavors without creating unnecessary waste.

Book Art of the Cocktail for a Low-Waste Mixology Experience

For those looking to explore sustainable mixology beyond their home bar, Art of the Cocktail offers private mixology classes focusing on zero-waste techniques.

What You’ll Learn:

• How to create cocktails using every part of the ingredient.

• Techniques for repurposing peels, stems, and scraps into high-quality syrups and garnishes.

• How NYC’s best sustainable bars minimize waste and enhance flavor.

• Hands-on cocktail-making experience with expert mixologists.

Perfect for eco-conscious private events, team-building experiences, and home bartenders looking to expand their skills, this workshop is a unique way to drink responsibly while reducing waste.

A New Way to Mix Cocktails: Thoughtfully and Sustainably

Making cocktails should be as creative as it is conscious. By reusing peels, stems, and scraps, home bartenders can craft flavorful, high-quality drinks while reducing their environmental impact. From homemade citrus stock to infused syrups, low-waste mixology is an innovative way to explore flavor while making the most of every ingredient.

For those who want to take their sustainable cocktail knowledge to the next level, a professional mixology class can provide the tools and techniques to make every cocktail both inspired and environmentally responsible.