The trash part: pits and shells
You'll need: 750ml white rum, 10g pistachio shells, 1 avocado pit
You'll make: A rum infusion which is one part pistachio to two parts avocado - which can be used in classic cocktails to give more flavour and complexity, and it means drinks will need less sugar. See the recipe here.
The trash part: Your local cafe's old almond croissants
You'll need: 1 kg Boiling Water, 1 kg Granulated Sugar, 2 Almond Croissants, 100ml white rum
You'll make: Orgeat - a almond flavoured syrup which is a cocktail bar staple whether you're blasting out Mai Tai's for the masses or knocking up a Cameron's Kick for someone who wants to up their Sour game. See the recipe here.
The trash part: discarded pineapple pulp from juicing
You'll need: 1 pineapple - rinds, pulp, core, whatever. If you have juice that you can't use at the end of the night, lob that in there as well. 1 L water, 1 cinnamon stick, 5 cloves, 20 all spice berries, 1g (ish) yeast, 250 g sugar
You'll make: Your own tepache, which is a fermented beverage served cold, flavoured with spices and sugar and absoluetly delicicous. See the recipe here.
4. PINK CITRUS
The trash part: Already squeezed citrus husks
You'll need: 1L Water, 10g Dried Hibiscus, 6 Squeezed Lime Husks (Halves), 14g Granulated Sugar, 5.25g Citric Acid, 1.75g Malic Acid
You'll make: A delicious citrus alternative in cocktails which you can add to bring balance in small quantites such as 40ml measurements, or to make pink citurs salt. See the recipe here.
The trash part: Used citrus
You'll need: Your pink citurs from before, about 1kg, and shit loads (technical measurement) of Maldon Salt
You'll make: Tasty flavoured salt to add to drinks and dishes. Perfect! See the recipe here.