Dropping In

The terms zero waste or sustainable aren’t usually associated with cocktails, but they can be. There are plenty of ways to cut back on waste or reuse some ingredients while still creating tasty beverages. We’re not suggesting dumpster diving or making dandelion wine from weeds picked in your backyard. Although if you do go that route, know that it takes six months to two years to make it drinkable. No, we have tips that you can use now. And like most sustainable changes, it’s better to take small steps rather than an all or nothing approach.

Skip the Straws

Another name for straws is turtle killers. That’s because it’s estimated that 8 billion plastic straws pollute the world’s beaches and that 52 percent of turtles across the globe have plastic in their abdomens. Either skip them entirely, use a paper straw that will decompose or try one of the re-usuable versions. Straws now come in glass, stainless steel, bamboo and silicone versions. Save the turtles, sip that cocktail instead.

And the Cocktail Napkins

Sure, the cocktail napkin can be a cute addition to a party, but they often get thrown away after barely being used. Use a cork coaster instead. Cork is a renewable resource that lasts much longer than paper.

Reduce the Ice

Creating ice is a huge energy drain on your fridge. Instead of mixing up individual drinks for your next get together, create a large pitcher of a signature cocktail and pop it in the freezer. Serve your guests a prechilled drink.

Grow Some Herbs

Growing mint, basil, lavender and thyme is actually pretty simple and cost effective. You also have the benefit of skipping the pesticide so you know exactly what you’re drinking. Most herb plants are pollinatorfriendly so the bees will thank you as well. And if growing herbs is beyond your skill set, check out the local farmers markets for fresh herbs.

Drink in Season

By using fruits and vegetables that are in season in your cocktails, not only will they taste better, but it’s also minimizing your carbon footprint. And again, buying from a farmers market supports small business while also reducing travel and packaging waste.

Fresh Blueberry Mojitos inspiredtaste.net

8 blueberries 1 ounce fresh squeezed lime juice 2 teaspoons sugar 8 fresh mint leaves, plus more for serving 2 ounces white rum Ice 1 ounce club soda Lime slice for serving

Add blueberries, lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint, breaks up the blueberries and helps the sugar dissolve into the lime juice. Add rum, stir well, and then pour into a glass filled with ice, leaving about an inch of room, then top with club soda. Serve with a lime slice.

Wine Syrup

If you have any leftover red or white wine, make it into syrup for cocktails. It can add a layer of complexity in an otherwise simple drink. Use it in place of simple syrup in recipes or drizzle it over ice cream or other desserts.

Use a 1:1 ratio of leftover wine and white sugar over low heat until you have the desired syrup consistency. Tip: Do not use any oak-aged wine, like chardonnay, for syrups. Stick to fruity wines with little acidity for best results.

Red Wine Syrup and Watermelon Margarita

beautifulbooze.com 1.5 ounces of tequila 2 tablespoons of red wine syrup 3 ounces of watermelon juice 1 ounce of Grand Marnier ½ lime, juiced (extra slice for garnish) 1 cup of ice

In a cocktail shaker mix all ingredients and ½ the ice. Shake until mixed and chilled. Put the remaining ice in a serving glass and strain mixture into it. Garnish with lime slice and sugar the rim.

Use and Reuse

Don’t throw away that lemon or lime after you squeeze its juice out. Save it and use it to infuse a bottle of vodka or gin. But don’t throw it away after that either. Make a citrus simple syrup with those spirit-soaked rinds. The heat will release more oils from the rind creating a zesty syrup that can be stored for up to a month in the refrigerator.

Simply DIY Infused Vodka

Pack fresh fruit (we recommend citrus for your first infusion) into a mason jar then fill with vodka. Cover and place in a cool dark place. Shake every day, checking on progress after 24 hours. Some fruits infuse faster than others, but typically expect 3–5 days for most infusions. Once the infusion is to your desired strength, strain thoroughly. Store infused vodka in the fridge.

SP