Bartenders Are Helping Combat Food Waste
What happens to the last bit of wine from a bottle that’s been poured by the glass? What about the citrus juice leftover at the end of the night? In most bars and restaurants, those leftovers get poured down the drain.
But there are several bar managers and restaurant owners who are looking for new ways to repurpose those leftovers and keep them from going to waste.
From turning leftover wine into vinegar or vermouth, to using spices or garnishes in new batches of house-made bitters, there are plenty of options for how to make use of extra ingredients. And of course, there’s always sangria, which can be made in large batches and uses up a bunch of extra ingredients all at once.
Our favorite smart reuse is making sherberts and sorbets from leftover citrus juice and fruit pulp.
→ Read more: To Go Green, Bars Try To Reuse Their Booze from NPR