Other Produce Beyond Citrus Fruits
Beyond citrus, there are many other types of produce used in cocktails such as fruits, vegetables, herbs, flowers, and more.
- Use in-season, local produce when possible.
- Have an excess of produce? Preserve it in one of many ways.
- Bruised fruit that can't be used for garnish or by the kitchen can be made into many other liquid ingredients such as syrups and infusions.
- Use every part of the produce if possible. If using mint leaves for garnish, consider a syrup from the stems, for example. Other examples are below. Please make sure to research before using random plant parts though - rhubarb leaves and stone fruit pits are dangerous to use, for example. (check CocktailSafe.org for info)
Tips for Multiple Types of Produce
- Make infusions and then use the infused fruit to garnish the drink in which you use the infused spirit. You can use the infused fruit fresh or dehydrate it. Tips here.
- Leftover bits of fruit can be dehydrated and used in flavored salt or sugar rims
- Non-citrus fruit juice such as those from pear, pineapple, strawberry, pear and tomato juice, can be fermented to preserve them to last longer in cocktails, as they do at stillife in Montreal.
- Recipe for watermelon rind cordial
- Recipe for apple pulp sweet and sour
- Turn apple, pineapple, other pulps into fruit syrups [method]
- Make fruit leather with pulp to use as garnish - see Preserves page
- Cranberry pulp from making cranberry shrub is used to make cranberry jam at Bull Valley Roadhouse.
- Infuse apple pulp into liqueur. recipe
- Dehydrated banana peels used as edible garnish [mentioned here]
- Banana peels can be used as a bittering agent.
- Banana Wine recipe from Rohan Massie.
- Turn coconut shells into cups, as seen at Potato Head Beach Club, Bali.
- Peanuts are the lowest water users of all the nuts, and the most affordable. source
- You can make homemade nut milks (cashew milk is reportedly easy) at the bar
- Use the leftover nut pulp/solids from making orgeat in a few different ways.
- Almond and soy milks require one-sixth and one-half the amount of water needed to make a gallon of milk, respectively (though exact numbers vary). source
- An argument against preserving your own cherries.
- Use the leftover syrup at the end of the jar/can for:
- Mix it with brandy and bottle it for a cherry liqueur to use in Singapore Slings.
- Mix with Bourbon for a version of cherry bounce.
- Acidify cherry juice and use it as a syrup in a cherry cola drink.
- Meryll Cawn says you can use leftover syrup from maraschino cherries as grenadine, or to stretch grenadine.
- A recipe that uses melon juice ice cubes, and the seeds/peels as an infusion for the same drink, from Paper Plane in San Jose.
- Pickled watermelon rind can be used as a garnish on other drinks.
- Seth Freidus makes lacto-fermented watermelon rind to use in a drink.
- Boil pineapple skins with purple corn to make a Chicha Morada Syrup, used in the Tiki-Novela cocktail by Edwin Cruz at Los Angeles's Winsome.
- Tepache [LA Times recipe] - fermented pineapple skin drink.
- Use the leaves as garnish on cocktails.
- Pineapple pulp can be extended with sugar and water as extra juice or syrup.
- Tepache recipe used to top Moscow Mules.
- Andrew Whibley of Stilllife in Montreal lacto-ferments pineapple pulp, and adds this to fresh pineapple juice to make an acidic pineapple cordial.
- Make pineapple syrup from pineapple skins and scraps after juicing/slicing.
- Stem Syrup can be made from the stems and other discarded part of fresh herbs including mint and basil.
- Recipe for a mezcal drink with stem syrup from Becky Ip and Ryan Ringer of Grey Tiger in Toronto.
- Garnish herbs made into "awesome sauce" with sugar and water, and used in a cocktail by Robin Goodfellow of Bar Raval [link]
Pickled Vegetables such as Olives and Pickle Brine
- Use pickle juice in picklebacks (a pickle juice chaser, often to Irish whiskey)
- Keep the brine for dirty martinis
- Add a splash to your Bloody Marys
- Use it instead of vinegar as an acid in your cocktails
- Food uses mentioned here
- Use brine as the liquid in homemade mustard.
- Brine recipe and a non-alcoholic cocktail that uses it
- Make a syrup out of kernels
- Cobs - excretes a milk. Some people pickle cobs.
- Husks can be fried into charred twist for garnish
- Corn syrup and chicha morada used in two cocktails at Paper Plane in San Jose.
- Hibiscus can be made into a syrup, then can infuse into a spirit for more flavor, then still used as a drink garnish.
- The London bar Lyaness found a use for cacao husks.
Leftover Wine and Vermouth
- Turn it into a vinegar
- Make a wine reduction for a wine syrup
- Leftover wine mixed with leftover chai tea leaves to make a reduction that lasts several days [mentioned here]
- Use leftover wine or wine-based vinegar as the liquid in homemade mustard.
- See the Egg page
- Producing a 1-gallon jug of regular milk takes about 2,000 gallons of water. Almond and soy milks require one-sixth and one-half that amount, respectively (though exact numbers vary). source
- Additionally, oat milk and some nut milks can be made in-house to reduce packaging waste
- See the Disposables page
- Ginger skin can be used in oleo saccharum
- Ginger pulp after juicing
- After making a beet shrub, Nicholas Box of Acorn dehydrates beet pulp to make toppings for chips and sugar/salt garnishes