Every year, World Cocktail Day is observed on May 13. While there are so many different kinds of cocktails, the increased need for sustainability has made more bars consciously take the effort to follow the zero-waste philosophy while making them
Indian bartenders say these cocktails are made up of every edible aspect of their ingredients. Photo Courtesy: Mercii/Neuma
Just like food, even cocktails have evolved over time. While once upon a time they were drank to give in to indulgences, as people’s palates evolve, that is changing. Giving in to this demand, even Indian bartenders and mixologists are changing the way they make the potent drinks for people. Among the more popular versions of cocktails today, they are not only fat-washed but also have healthy variations. Taking it a step further, the zero-waste philosophy is not a marketing trick but a conscious decision while taking the sustainability approach.
Every year, World Cocktail Day is observed on May 13. While it gives people to celebrate the unique mixture of alcohol and flavours, it is also a chance for people to choose to drink cocktails the way they want to, without feeling like they are being judged.
With more people becoming conscious about sustainability, mid-day spoke to Indian bartenders and mixologists to share recipes for unique cocktails that are made with zero waste. Surprised? You will be shocked at how flavourful they can be.
Tomatino
At Mercii, head mixologist Brijesh Vyas says you can make Tomatino, a delicious cocktail that is a health twist to classic Bloody Mary cocktail. Apart from the use of select Italian tomatoes, he explains, "We focus on sustainability by using the whole tomato for the cocktail. The leftovers are used to make Datterini tomato leather for our other twist on a Bloody Mary cocktail."
Vyas has seen the trend evolve in Inia over the years as more bars are focusing on zero-waste practices. "It has also helped bartenders all across to experiment with the waste material and make the most of it while helping them to boost up their creativity passion. Sustainable cocktails have surely helped the mixologist come up with something unique out of waste and also making it environment-friendly in the recent years," he says.
Ingredients:
Cocktail
Vodka 60ml
Datterino tomato reduction 120 ml
Datterino tomato reduction
Datterino tomato 2.5 kg
Salt 30 gm
Sherry vinegar 120 gm
Basil 20 gm
Water 300 ml
Method:
Datterino tomato reduction
1. Blend the tomatoes and double strain
2. Add salt and simmer for 10 minutes.
3. Add remaining ingredients and again simmer for 5 minutes.
4. double strain the reduction and use.
Cocktail:
1. Take a shaker and pour the ingredients.
2. Shake well.
3. Double strain in a pre-chilled cocktail glass.
4. Garnish with 1 Datterini tomato.
Green Reign
At Neuma, bartender Shawn Joseph says you can make Green Reign, one of their signature cocktails that actually follows the zero-waste philosophy. He explains, "Green Reign isn’t just a drink it’s a full circle expression of flavour and sustainability. Everything that would usually be tossed from cucumber ends to basil stems finds a second life here. It’s refreshing, bright, and genuinely good for you. That balance of health and indulgence is where cocktails are headed."
Seeing the trend evolve over time, Joseph says back in 2019 zero waste in bars was more of a novelty, maybe an occasional upcycled garnish. "Now, it’s central to how we create. Bars are looking at everything from inhouse composting to sourcing ugly produce. And with health now on everyone’s mind, we’re seeing more green juices, superfoods, and adaptogens behind the bar than ever before," he shares.
Ingredients:
Cucumber and basil-infused vodka (vodka infused with cucumber peels and basil stems) 45 ml
Cold-pressed celery & green apple juice (made from juicing kitchen scraps) 20 ml
Homemade cordial from citrus peels (infused with honey and ginger) 15 ml
Fresh lime juice 10 ml
Pinch of pink Himalayan salt
Cucumber ribbon and basil leaf (both from reused prep trimmings) for garnish
Method:
1. Combine all ingredients in a shaker with ice.
2. Shake until chilled and slightly frothy.
3. Fine strain into a chilled Nick & Nora glass.
4. Garnish with the cucumber ribbon and basil leaf.
Tamarind Twist
Making use of tamarind to the fullest, the team at Sula Vineyards says you can make a delicious Tamarind Twist. With the sweetness of tamarind and jaggery, they suggest combining it with the Tropical Rose, to explore unique flavours. Keeping through the to essence of zero-waste, every part of the ingredients is used to make the cocktail, except the seeds.
For Homemade Jaggery and Tamarind Syrup
Ingredients:
Tamarind 50 gm
Jaggery 50 gm
Curry leaves 10-15 leaves
Apple, small 1 no
Sugar 1 cup
Water 1 cup
Method:
1. Soak tamarind in warm water for 15–20 minutes. Mash and strain to get tamarind pulp.
2. In a pan, combine tamarind pulp, jaggery, chopped apple, curry leaves, sugar, and water.
3. Simmer for 10–15 minutes until everything is well blended and slightly thickened.
4. Strain the mixture and let it cool.
5. Store in the refrigerator. This is your J & T Syrup.
For Tamarind Twist cocktail
Ingredients:
J & T Syrup 30ml
Sula Tropical Rose 120 ml (chilled)
Curry leaves for garnish
Method:
1. In a mixing glass or shaker filled with ice, pour the J & T Syrup. Shake well.
2. Strain into a chilled wine or cocktail glass.
3. Top up with Sula Tropical Rosé.
4. Garnish with a fresh curry leaf for aroma and visual flair.
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