5 Zero-Waste Cocktails To Welcome 2020 With

Have you ever seen the piles of discarded botanicals at the end of a bar night? A few bartenders have decided to sustainably-manage this bar waste by introducing zero-waste cocktails at their establishments. Some even went ahead and based their new collaborations on the eco-friendly concept. You can contribute to the wise movement by making these 5 zero-waste cocktails from saving stems and peels of your produce

1. New Slang

This gin-based cocktail brings in the tiki vibes as soon as you start gathering the ingredients for it. What’s more peaceful than sipping your tiki cocktail with the knowledge of having contributed to a cleaner planet?

What you’ll need:

• 55 ml Bombay Sapphire gin
• 22 ml cherry shrub (3:1 cherry syrup to champagne vinegar)
• 22 ml pineapple juice
• 15 ml fresh lime juice
• 2 dashes salt solution (3:1 water to salt)
• 90 ml coconut water soda
• 2-3 cherries/lime rings

Instructions:

1. Add all the ingredients, except for coconut water soda, and ice to a shaker
2. Shake well
3. Add coconut water soda to the shaker
4. Strain into a glass
5. Garnish with cherries and lime rings, and serve

2. Green Gin & Tonic

This gin & tonic is green in the most literal sense. Save the unwanted parts of your green herbs to make this delicious variant of the classic cocktail.

What you’ll need:

• 60 ml gin
• 60 ml juiced greens 
• 125 ml tonic water
• 1 tbsp fresh lemon juice
• Herbed ice cubes (add herbs to your ice tray)
• 2 celery curls (optional)

Instructions:

1. Add gin, juiced greens and lemon juice to a glass
2. Stir
3. Add herbed ice cubes to the glass
4. Top it with tonic water
5. Garnish with celery curls and serve

3. Beet Royale

Kir Royale’s sustainable cousin, Beet Royale is a gin-based cocktail that packs a boozy punch in its juice-like appearance. 

What you’ll need:

• 30 ml gin
• 22 ml Rose-geranium-infused beet juice
• 15 ml fresh lemon juice
• 10 ml Prosecco
• 1 lemon peel

Instructions:

Rose-geranium-infused beet juice

1. Add 500 ml beet juice, 1 cup sugar and 1 cup dried rose geranium in a saucepan
2. Stir and simmer it for 10 mins
3. Let it cool down
4. Strain 

Beet Royale

1. Add all the ingredients and ice to a shaker
2. Shake well
3. Strain into a glass
4. Top it with Prosecco
5. Garnish with lemon peel and serve

4. Citrus Skins and Vodka Fizz

All Indian households buy limes and lemons in abundance. Save these citrus peelings to make this tangy vodka cocktail at home.

What you’ll need:

• 250 ml water
• 50 ml vodka
• 125 ml lemonade
• 1 cup sugar
• Citrus peels
• 5-6 berries (of your choice)

Instructions:

1. Add water to a saucepan and bring it to a low boil
2. Add sugar to it and stir until it dissolves
3. Remove from stove and add citrus peels and smashed berries to it
4. Let it cool and strain after
5. Add 15 ml of the syrup to a glass
6. Add vodka and top it with lemonade
7. Add ice cubes to it and serve

5. Manu de Chango

A mix of a Margarita and Paloma, Manu de Chango is a tequila-based cocktail. The fruity ingredients make the drink a refreshing beverage.

What you’ll need:

• 45 ml tequila
• 15 ml dry curaçao
• 22 ml guava syrup
• 30 ml grapefruit juice
• 15 ml fresh lime juice

Instructions:

Guava syrup

1. Add 1 cup sliced guava and 1 cup sugar to 90 ml water in a big bowl
2. Stir until sugar dissolves
3. Refrigerate for 1 hour
4. Strain the syrup in a cup

Manu de Chango

1. Add all the ingredients to a shaker
2. Add ice and shake well
3. Strain to a glass and serve