Raise the bar: drink for a better environment

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Raise the bar: drink for a better environment

With food waste on everyone’s minds, it was only a matter of time before mixologists started getting in on the taste-it-don’t-waste-it action. Behold, the closed-loop cocktail.

3 ways to drink it up

MAKE A SYRUP
That handful of bruised fruit or wilted herbs taunting you from the crisper drawer? Make a simple syrup (heat 1 part sugar and 1 part water until the sugar’s dissolved), then add the ingredient and simmer for about 15 minutes. Cool, strain and add to soda water, gin, vodka, whatever.

MAKE AN INFUSED SPIRIT
Used coffee grounds are good for more than deodorising your fridge. Mixologists use them for everything from coffee oils to distillates. You can also use the grounds to infuse a neutral- flavoured spirit such as vodka or white rum.

MAKE A TEA
The next time you peel an apple, don’t ditch the skin. Add it to a saucepan of water (1 cup for every fruit peeled) with a stick of cinnamon, a few cloves and lemon zest and simmer for 10 minutes. Strain and serve with a dash of honey– and a shot of something if you want to take it to hot-toddy territory.

Try the coffee, citrus and cardamom lowball

You know that vodka leftover from that party and those coffee grounds you toss every morning? Time for an introduction…

In a tumbler, combine 1 shot orange-and-cardamom simple syrup with 2 shots coffee-flavoured vodka over plenty of ice. Finish with a dash or two of orange bitters and a twist of orange peel. To make coffee-infused vodka, add ⅓ cup used coffee grounds to 1 cup vodka and refrigerate overnight. Strain through a muslin cloth, twice if necessary, and chill until needed. To make the syrup, heat 200 g sugar, 1 cup water, 8 bruised cardamom pods and the peel of 1 orange until the sugar has dissolved. Remove the syrup from the heat and allow to infuse for 30 minutes or more.

Discover more cocktail recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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