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)
- 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.
- Make non-dairy "fruit butter" from reduced fruit scraps. Recipe Recipe [h/t Amanda Thomas]
- 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.
- Flavor Your Mayo With Sad, Wilted Herbs [recipe]. This would probably also work for flavoring yogurt, cream cheese, sour cream, etc.
- Garnish herbs made into "awesome sauce" with sugar and water, and used in a cocktail by Robin Goodfellow of Bar Raval [link]
- Keep Mint Fresh Longer on the Bartop and in Storage [link]
- See Nuts
- Infuse apple pulp into liqueur. recipe
- From sustainability website FoodPrint.org "California Avocado Commission does not recommend using avocado seeds for anything more than regenerating them into houseplants. However, they are a traditional ingredient in Northern Mexican enchilada sauces. The pits are dried and then grated, like nutmeg, to add a subtle bitterness that enhances the rich flavors of the dish."
- Dehydrated banana peels used as edible garnish [mentioned here]
- Banana peels can be used as a bittering agent.
- Banana Wine recipe from Rohan Massie.
- You can make banana peel tea.
- After making a beet shrub, Nicholas Box of Acorn dehydrates beet pulp to make toppings for chips and sugar/salt garnishes
- Turn coconut shells into cups, as seen at Potato Head Beach Club, Bali.
- Make a syrup out of kernels
- Can be fried into charred twist for garnish
- Use to wrap tamales and other foods [recipes and ideas from FoodPrint.org]
- Corn Silk
- Make corn silk tea [recipes and ideas from FoodPrint.org]
- Corn syrup and chicha morada used in two cocktails at Paper Plane in San Jose.
- See the Egg page
- Hibiscus can be made into a syrup, then can infuse into a spirit for more flavor, then still used as a drink garnish.
- Ginger skin can be used in oleo saccharum
- Ginger pulp after juicing
- 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.
- 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
- The London bar Lyaness found a use for cacao husks.
- 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
- Nut solids after making orgeat:
- "Throw that into muffins or granola and you'll see how much flavour and fibre is left. And for professional use, we tried using it to crust some candied nuts (other mixed nuts) for a bar snack, and also in ice cream." [source]
- Search for recipes for "almond pulp" and/or okara. There are recipes for almond pulp crackers, granola, cookies, amaretti cookies (with aquafaba also), and more.
- You can also dehydrate it into a flour and use that in later recipes.
- 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.
- Pineapple leaves can be used to make a tea
- Tomato Pepper Toasts with Whipped Basil Goat Cheese using kitchen scraps from juicing vegetables.
Wine and Vermouth, Leftover
- 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.