An average cocktail bar throws away eight bags of organic waste a night. Bartenders Iain Griffiths and Kelsey Ramage want to change this by reusing ingredients.
Some interesting ideas in here.
I was recently in a cocktail class that talked about planning events and one rule of thumb was a pound of ice per cocktail. When you think about the stirring and diluting and serving, it adds up to a massive amount of water.
There are so many ways to use things that will otherwise go bad – this is part of why we so often have a half-dozen different syrups and shrubs at a home bar that serves two. (You should come over, please.) I also always have a bag of veggie waste in the freezer to go in a stockpot when I have a chicken carcass, stock making is basically magically turning trash into food and I love it!