Who says sustainability is limited to food? The zero-waste drinks movement is gaining global momentum, with bartenders becoming increasingly environmentally conscious and implementing changes to reduce their waste footprint.
Thirst Co-founder Clyde Ackerman says the trend has swept across the industry, inspired by the culinary world’s nose-to-tail zero-waste cooking approach. In mixology, the idea is to use herbs, fruit, flowers, and vegetables from root to tip, developing cocktails that use every part of an ingredient efficiently.
“There’s so much that goes to waste behind a bar without even realising. From disposables including straws, coasters, and serviettes, to fruit scraps and water, it all adds up.”
Since we’re all spending more time at home, consider how you can make your own mixology habits and home bar more sustainable. Thirst outlines 5 essential tips for making your home bar and at-home cocktails more sustainable:
1. Ditch the Plastic
From straws to coasters to swizzle sticks, ditching single-use plastics is the first critical step. Opt for reusable metal straws, recyclable paper straws, and other sustainable, biodegradable, or reusable drinking materials.
2. Focus on Fresh & Seasonal
Use mainly fresh ingredients that are local and in season. Research what locally made ingredients are available and craft cocktails that highlight those seasonal flavours.
3. All Dried Up
Dehydrate ingredients wherever possible. This reduces waste, extends garnish shelf-life, and enhances a drink’s visual appeal.
4. Reuse, Repurpose & Reinvent
Adopt a zero-waste approach. Transform raw scraps of fruit and vegetable clippings, shells, and peels into syrups, garnishes, or juices. Lemon and lime husks can be used as rind, candied, pickled, or turned into syrup, while leftover herbs can serve as cocktail garnishes. Get creative—use an empty pineapple or coconut as a glass to make a festive presentation.
5. Grow It
Many classic cocktail garnishes are common garden herbs like mint, basil, and rosemary. Grow your own garnishes at home—it’s sustainable and free!
Sustainable Whisky Sour Cocktail Recipe
Citrus is one of the most commonly used ingredients in a bar. Often, the zest and juice are used, while the husks are discarded. Here’s how Thirst uses the entire lemon in a sustainable Whisky Sour.
The goal is to minimise waste, reduce carbon footprint, and get more value from your ingredients.
What You’ll Need:
- 50ml scotch whisky
- 25ml freshly squeezed lemon juice + 20ml chickpea brine (from a tin of chickpeas). Roast leftover chickpeas with spices for a snack to accompany the whisky sours.
- 2 dashes Angostura Bitters
- 12.5ml sugar syrup
Method: Shake and Strain
Add all ingredients to a mixing glass and close with a shaker. Dry shake (without ice) first, then add cubed ice and shake again. This emulsifies the chickpea brine, producing a smooth, silky texture. Single strain into a rocks glass over cubed ice. Garnish with lemon zest.
Repurposing the Lemon:
Zest the lemon, avoiding the white pith to prevent bitterness. Use the zest as a cocktail garnish or infuse it into a spirit.
Juice the lemon using a citrus juicer. The juice can be used in cocktails or made into lemon cordial. The leftover husks can make an Oleo Saccharum syrup or additional lemon cordial. After making cordial, the sugary husks can be cooked with butter to make homemade lemon curd.
Good luck and enjoy your sustainable home bar!
