All bars should strive in unity to reduce the carbon footprint. Using ingredients sourced locally. Using techniques like pickling, drying, infusions to extend the life of ingredients being used in the drinks. Moreover, barmen should think out of the box on the lines of sustainability, think eco-friendly and come up different ideas and innovations to help perfect more environmentally conscious cocktails.
Efficiently using each part of an ingredient to reduce wastage. Using lesser ice and efficiently washing bar equipment’s to reduce wastage of water.
Typical ingredients in zero-waste cocktails include:
- Citrus Peels: Lemon, lime, and orange rinds are candied, dehydrated, or steeped to extract flavour.
- Herbs (Fresh/Dried): Mint, basil, rosemary—often from the hotel’s garden—used fresh or dried into aromatic garnishes or salts.
- Vegetable Scraps: Banana peels, carrot tops, spent coffee grounds are turned into syrups, infusions, or tinctures.
- House-Made Mixers: We create in-house falernum, fermented fruit sodas, and liqueurs using leftover peels and spices.
- Seasonal Produce: Sourced locally and used at peak freshness to reduce carbon footprint and celebrate regional flavours.
Challenges
- Seasonal Availability: Some ingredients are only available at specific times of the year, which can limit our menu variety.
- Higher Costs: Organic and local produce often comes at a premium.
- Supplier Limitations: Finding consistent, reliable local sources that meet our sustainability standards can be challenging.
Read the full story that first appeared in Hotelier India’s June 2025 issue here:
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