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.

For 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 STEP 2 STEP 3

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.”

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.”

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.”

DAVID MOR

David Mor is an actor-turned-bartender based in Chicago; yes, he knows it’s a cliché. David began his hospitality career slinging drinks in Champaign, IL. He curated the beverage program for Cindy’s in Chicago, launching its guest bartender series and rotating seasonally inspired cocktail menus. Over the past year, David has launched SPILL alongside Kisira Hill, which acts as a multimedia host for hospitalityoriented discussions. Featuring essays, articles, content, recipes, videos, and the like by professionals throughout the industry, David’s mission is to continue to amplify the voices and platforms of all the rad folks that work throughout the industry.

ENVY TRIP

INGREDIENTS

3/4 oz. Lillet Blanc 1/4 oz. Suze 1/2 oz. Orleans Borbon Manzanilla Sherry 1/4 oz. Pernod 3/4 oz. gem lettuce syrup* 3 1/2 oz. Topo Chico

PREPARATION

Build cocktail in Collins glass. Fill glass with cubed ice and integrate gently with bar spoon. Garnish with expressed lemon oils and a manicured peel. *Gem lettuce syrup: In a Vitamix, blend 150g gem lettuce scraps (shocked in ice bath) and 750g simple syrup for a minute on high speed, fine-strain and add 2% malic acid by weight.

TIPS

Pair zero-waste syrups with unique spirit combinations for interesting flavor profiles. “Our Envy Trip drink is emboldened with acidulated absinthe and suze, making for a more unique and curious sipper.”

PRO TIP

“Try things and be okay with them not tasting good. I have made plenty-a-syrup that either taste like nothing or like too much. Write everything down and be specific with your weighted measurements so you can remain consistent from batch to batch.”