Celebrate World Cocktail Day with Zero Waste Cocktails 

World Cocktail Day is celebrated on May 13th. This year we have compiled a sampling of iconic zero waste cocktails for you to start serving up at your bar.

Tahona Society is a recognized industry leader for inspiring and promoting sustainable practices with high social impact around the world, including waste management, composting and community outreach.

On World Cocktail Day 2023, we want to continue enriching our community of bartenders by sharing zero waste recipes made by two of our members: the ex-trash tiki team, Kelsey Ramage @kelseyramage and Ian Griffith @vaselinemind.

Recipes

Fable Cocktail 

“This is one of our absolute favorite takes on a classic Tommy’s Margarita. Sherry pairs perfectly with Altos tequila, and adding some peppery seasonal herbs makes this a fresh and spicy little drink with simple prep.”

— Kelsey Ramage and Ian Griffith

Ingredients

• 50 ml Altos plata
• 10 ml fine sherry (we use Tio Pepe)
• 8-6 arugula leaves
• 10 ml lime juice
• 5 ml agave syrup
• 2 dashes celery bitters (we like Bitter Truth)
  
  

Method 

Masticate the arugula leaves into a shaking tin and add tequila. Swirl it around for a few seconds, allowing the tequila to absorb the flavor. Add the rest of the ingredients and ice and give it a hard shake. Double strain into a coupette glass. Garnish with radish leaves or slices of leftover arugula.

Fruitus Maximus 

Ingredients

• 50 ml Altos plata
• 20 ml fassionola*
• 10 ml lime juice
• 10 ml grapefruit juice
• 2.5 ml Mezcal Del Maguey Vida
  
  

For Fassionola 

• All the leftover fruit you can handle! We use passion fruit seeds, strawberries with tops, pineapple and anything tropical!
• 750 g caster sugar
• 750 ml water, optional

“Fassionola is a super-classic ingredient used in many old-school tiki drinks. Plus, it’s a great way to use the fruit that might not look perfect but is still delicious! Make sure everything that goes in is not too past its time, otherwise you’ll wind up with something a bit funky, and not the good way.”

— Kelsey Ramage and Ian Griffith

Method

To prepare Fassionola

Cover chosen fruit with sugar and let set for 12 hours. This produces an oily effect on the fruit and draws out all the flavor. If the fruit you are using is quite dry, slowly add some water and blend until the sugar has dissolved. Strain and bottle. Shelf Life 1-2 days.

To prepare Fruitus Maximus 

Add all ingredients to your tin, shake and strain over rocks. Garnish with a little strawberry and mint sprig.