The bar scene is getting a green makeover, with the zero-waste cocktail movement transforming how drinks are made, served, and enjoyed. From citrus peels and herb stems to coffee grounds and fruit pulp, what once ended up in the trash is now transformed into syrups, infusions, garnishes, and even cocktail bases.
The Benefits of Zero-Waste Cocktails
• Reduces waste
• Saves resources
• Encourages creativity and sustainability
• Helps reduce costs
• Lowers environmental impact
Expert Insights
Hayat Bhandari, Head Bar Manager at Baglami, emphasizes the importance of minimizing waste in cocktail preparation. “Cocktail preparation often generates a large amount of organic waste — fruit trimmings, herb stalks, citrus peels, and even unused garnishes. This sustainable approach to mixology focuses on minimizing waste by creatively reusing ingredients that would otherwise be discarded.”
Harish Chhimwal, Lead Mixologist at Monkey Bar, calls zero-waste the future of modern bartending. “It’s a smarter, more sustainable way to run a bar. It’s not only trendy but necessary. It helps reduce costs, lowers our environmental impact, and pushes us to be more intentional with what we use.”
What Makes Zero-Waste Cocktails Challenging?
• Maintaining consistency
• Time management
• Finding the right combination of ingredients
Jonas Ax, Advocacy Lead of Bacardi India, notes, “It’s a challenge, but it’s also a win-win. It reduces costs for the bar operator and benefits the consumer. It’s a mindset shift, but it will become a bigger norm in the next three to five years.”
Tequila: The Spirit of Zero-Waste Cocktails
Gin, tequila, vodka — which spirit aligns best with this sustainable approach? Two tequila shots, please! Harish shares that tequila is the perfect spirit for zero-waste cocktails. Its versatility makes it easy to pair with various ingredients, allowing for unique drinks.
Real-World Examples
Monkey Bar’s Earth Day special menu features cocktails like “Trash Me Not” and “The Plum of All Parts”. Bacardi’s Jonas notes, “Rum, specifically Bacardi, has a huge background in zero waste. Our molasses were fermented and distilled to create an alcohol.”
The Power of Coffee and Tea Remnants
Siva Arava, Group Bar Mixologist at The Thane Club, points out that coffee and tea remnants can be used to create liqueurs or cold brews. “Even leftover wine can be reduced down to make cordials or syrups. The idea is to look at everything as a potential ingredient instead of waste.”
A Sustainable Drink for the Ages
Harish tells us about his personal favorite drink, “Planet B”, a gin and Cointreau-based recipe kissed with strawberry saccharum, super sour, and spice salt. “I love how it combines simple, sustainable ingredients—like turning leftover strawberries into leather for garnish—and how the mix of acids helps reduce waste. It feels good to serve a drink that not only tastes great but also reflects our commitment to sustainability in a very straightforward way.”
As the world raises a toast to Earth Day, the zero-waste cocktail movement is gaining popularity and shaping the bar practices of the day. With experts like Hayat, Harish, and Jonas advocating for sustainable practices, it’s clear that zero-waste cocktails are here to stay. So, let’s raise a glass and celebrate with zero-waste cocktails that are both creative and sustainable.
* “The Amorist” at Baglami, featuring delicate floral notes and raspberry jam
* “Planet B” at Monkey Bar, a gin and Cointreau-based recipe with strawberry saccharum and spice salt
* Bacardi’s Earth Day special menu, featuring rum-based cocktails with a focus on zero waste
As the world continues to evolve towards sustainability, the bar scene is taking a significant step forward. Zero-waste cocktails are not only a creative opportunity but also a necessary shift towards a more sustainable future.
With the rise of zero-waste cocktails, the industry is being pushed to be more intentional with what they use, reducing waste and saving resources. The benefits are numerous, from reducing costs to lowering environmental impact.
As experts like Hayat, Harish, and Jonas demonstrate, zero-waste cocktails are not only a challenge but also a win-win. It reduces costs for the bar operator and benefits the consumer, making it a mindset shift that will become a bigger norm in the next few years.
The power of coffee and tea remnants, tequila’s versatility, and rum’s historical background in zero waste are just a few examples of how zero-waste cocktails are being crafted.
Harish’s personal favorite drink, “Planet B”, is a perfect example of how simple, sustainable ingredients can come together to create a unique and delicious drink.
The future of zero-waste cocktails is looking bright, with experts advocating for sustainable practices and consumers embracing the trend. So, let’s raise a glass and celebrate with zero-waste cocktails that are both creative and sustainable.
With Bacardi’s Earth Day special menu and Monkey Bar’s “Trash Me Not” and “The Plum of All Parts”, there are plenty of options to try at home.
