5 Mocktails & Cocktails Made From Food Waste
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Using kitchen scraps to make mocktails and cocktails is easy, fun, and surprisingly delicious. It's a simple way to get creative, reduce waste, and impress yourself (and your guests) all at once.
1. Citrus Peel Syrup Spritz
Made from: Orange, lemon, or sweet lime peels
Citrus peels are flavor bombs. Instead of binning them, simmer them with sugar and water to make a fragrant syrup. Add soda, ice, and a squeeze of fresh citrus. Spike it with gin or vodka if you like.
Why it works: Most citrus aroma lives in the peel, not the juice.
Check out the recipe →
2. Pineapple Core Cooler
Made from: Pineapple cores + skins
That fibrous pineapple core you always avoid? It's perfect for steeping. Simmer it with ginger and cloves, cool it down, and top with soda or kombucha. Add dark rum for a tropical upgrade.
Why it works: Pineapple scraps ferment and infuse beautifully.
Check out the recipe →
3. Herb Stem Smash
Made from: Coriander, mint, basil stems
We obsess over leaves and ignore stems, but stems carry concentrated flavor. Muddle them with lime and sugar, shake with ice, and strain. Clean, green, and ridiculously refreshing.
Why it works: Stems are sturdier and release flavor slowly.
Check out the recipe →
4. Watermelon Rind Cordial
Made from: Watermelon rinds
Peel off the green skin, chop the white rind, add sugar, and blend or juice it with lemon and a pinch of salt. Top with soda. Add tequila if the day calls for it.
Why it works: The rind is hydrating, mildly sweet, and shockingly elegant.
Check out the recipe →
5. Overripe Fruit Sangria
Made from: Soft apples, bruised pears, sad berries
Chop the fruit, macerate it with citrus peels and spices, then soak it in leftover wine or grape juice. Chill, strain, and serve like you meant to do this from the start.
Why it works: Alcohol and acidity revive tired fruit.
Check out the recipe →
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