Earth Day Special: 'Zero-Waste Is The Future Of Bartending And Cocktail Culture', Say Mixologists

As the world raises a toast to Earth Day (April 22), the bar scene is getting a green makeover.  The zero-waste cocktail movement is transforming how drinks are made, served, and enjoyed.

From citrus peels and herb stems to coffee grounds and fruit pulp, what once ended up in the trash is now transformed into syrups, infusions, garnishes, and even cocktail bases. 

It’s about using every part of an ingredient to its fullest potential. It’s a mix of sustainability, creativity, and intention—all poured into a glass and raised with a celebratory “Cheers!”.

Throwing light on  zero-waste cocktails, which is gaining popularity and shaping the bar practices these days,  Hayat Bhandari,  Head Bar Manager at Baglami says, “Cocktail preparation often generates a large amount of organic waste — fruit trimmings, herb stalks, citrus peels, and even unused garnishes. This sustainable approach to mixology focuses on minimising waste by creatively reusing ingredients that would otherwise be discarded”. 

Harish Chhimwal, Lead Mixologist at Monkey Bar calls zero-waste the future of modern bartending, and describes it as a smarter, more sustainable way to run a bar. According to him, it's a way of respecting ingredients and raising the bar. 

He shares that several bars and pubs in Mumbai and across the country are embracing this conscious shift, which is “not only trendy but necessary”. “It helps reduce costs, lowers our environmental impact, and pushes us to be more intentional with what we use”, the mixologist notes.

“More people have become environmentally conscious and they appreciate the thoughtfulness that goes into each sip”, says Siva Arava, Group Bar Mixologist at The Thane Club. “What began as a niche, eco-forward concept is now evolving into a necessity”, Hayat adds.

Jonas Ax, the Advocacy Lead of Bacardi India believes we still have a long way to go, especially in India, to make zero waste the norm in alcoholic cocktails. But sooner or later, he is confident it will happen, referring to it as a “win-win" both economically for the bar operator and for the consumer and also for Mother Earth.

"Everything is convenient to get and it's still a mindset, but it will in the next three to five years probably become a bigger norm than it is now. If one wants to lower the cost per cocktail as a bar operator, using the same fruit or same lime over and over again for different purposes means you don't have to buy new things", he highlights. 

Out of curiosity, we ask the mixologists whether it’s challenging to craft zero-waste cocktails, and they nod with a huge “Yes”. They point out that one of the biggest challenges is maintaining consistency, with time management being another. 

“Not every leftover ingredient is immediately usable, and sometimes the textures or flavours don’t come together as expected. There are plenty of trials, errors, and ‘what were we thinking’ moments along the way. But that’s where the real fun is”, states Harish. 

Siva agrees, adding, “Since we’re working with repurposed ingredients, the intensity of flavour can vary… creating syrups from peels or fermenting leftover fruit involves meticulous efforts and demands more time”.  

"It's very easy to buy or to get pre-made products from a store or from a barback. It's pushing yourself further with the idea of how can I still get flavour from a lot of the things that we tend to throw away that gives birth to these zero-waste recipes", Bacardi's Jonas notes. 

"Like citrus peels, or chickpeas when they are sitting in water. How do we use the chickpeas to create flavour or foam instead of chucking that out – there's a whole thought", he adds. 

These cocktail experts acknowledge the challenges but remain eager to experiment and overcome limitations. They perceive these sustainable practices as not mere challenges, but as opportunities that give them a fresh perspective on how to look at our beverages. So, they craft zero-waste cocktails with fun, pushing their boundaries and greeting creativity. 

“Zero waste isn’t a compromise at all, it’s a creative opportunity”, the mixologists collectively emphasise, noting that creating these recipes often requires training, extra efforts, innovative techniques like infusions or dehydrating, and a shift in mindset from traditional bartending methods. 

Gin, tequila, vodka – which spirit aligns best with this sustainable approach? Two tequila shots, please! 

“Tequila is the perfect spirit for zero-waste cocktails. Its versatility makes it easy to pair with various ingredients, allowing us to experiment and create unique drinks. Given its natural appeal and sustainability, tequila has become a key base in many of our cocktails”, shares Harish, while telling us about Monkey Bar’s Earth Day special menu, which lists cocktails like ‘Trash Me Not’ and ‘The Plum of All Parts’.

Interestingly, Jonas shares that rum, Bacardi specifically, has a huge background in zero waste. 

"Back in the days when rum first was invented, it was a by-product of sugarcane production. Sugarcanes would be squeezed to get the juice out, then boiled to extract sugar. At the end came cooling the extract when one couldn't produce any more sugar from it. You're left with this black gooey thing called ‘molasses’. These molasses would be fermented and distilled to create an alcohol which was the original rums. It's the original zero-waste alcohol".

Exploring the zero-waste approach a little further, Siva points out: “There’s  a lot one can do with coffee and tea remnants; they bring depth to liqueurs or cold brews. Even leftover wine can be reduced down to make cordials or syrups. The idea is to look at everything as a potential ingredient instead of waste”. 

Sipping and enjoying the goodness of sustainably-crafted cocktails, Harish tells us about his personal favourite drink, which he labels ‘Planet B’, a gin and Cointreau-based recipe kissed with strawberry saccharum, super sour, and spice salt. 

“I love how it combines simple, sustainable ingredients—like turning leftover strawberries into leather for garnish—and how the mix of acids helps reduce waste. It feels good to serve a drink that not only tastes great but also reflects our commitment to sustainability in a very straightforward way”, he says. 

Hayat Bhandari and Palak Namdeo, Brand and Marketing Lead at Baglami, ask party-goers to try ‘The Amorist’ at their bar— a drink that brings delicate floral notes and the fruity punch of raspberry jam to whiskey. 

So, this Earth Day, raise a glass and celebrate with zero-waste cocktails that are both creative and sustainable. 

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