BOTTOMS UP!
HOW TO
HOW TO MAKE ZERO WASTE COCKTAIL SYRUPS Chicago-based beverage director David Mor has been whipping up a range of low and zero-waste cocktails for the menu at Robert Et Fils. Mor works with all types of leftover ingredients to reduce waste and craft delicious cocktails. He uses syrups in his cocktails to reduce cost and create unique flavor combinations. Along with his signature gem lettuce syrup, Mor uses many other syrups and cordials. “We have a strawberrytop cordial, made with the cut-off tops of strawberries from one of Chef Cati’s gorgeous pastry desserts,” notes Mor.
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or Mor, the zero-waste cocktail trend is worth continuing. “It showcases an awareness and cognizance on relying on what’s around you, and encourages creativity with scraps,” Mor explains. “It makes for a more cost-friendly cocktail menu, which is great for the guest. It also makes for a creative prep schedule and thoughtful spending habits, which is great for the bar or restaurant.” Check out some of Mor’s tips for creating syrups using scraps from the kitchen.
STEP 1
CHOOSE YOUR INGREDIENTS Mor creates zero-waste cocktail syrups using everything from lettuce to coffee. “We have a cordial made with lemon peels, strawberry tops, cane sugar, and water. I also love a good coffee syrup made with used coffee grinds. We have a fennel syrup made with fronds cut off from the bulbs from our Mussels Mariniére entrée.”
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CHILLED MAGAZINE
STEP 2
WORK WITH YOUR KITCHEN Be sure to plan each ingredient with the kitchen team to ensure full use. “The scraps from gem lettuce heads are saved from the kitchen, which are typically used in our Salade Verte (delish, by the way). These pieces of lettuce are shocked in an ice water bath to maintain optimal freshness and crispness.”
STEP 3
MAKE YOUR SYRUP “My tips and tricks for creating cocktail syrups are simple: measure everything by weight, label everything, use a Cryovac when available and have fun. For instance, we use a designated weight of lettuce blended in a Vitamix with simple syrup to create a vibrant, refreshing, and boldly green syrup. The syrup is touched with a whisper of malic acid to maintain color, shelf stability, and to keep things bright.”
