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and Re-using Kitchen Waste

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4y ago

The general rule for so many cocktail recipes is two parts alcohol, one part sweet & one part sour. This is mostly the case with gin-based cocktails. Cocktails provide a real opportunity to get creative as there are so many variations and possibilities—Additionally cocktails are all about presentation and how they look. There is a lot of fun to be had in ways to garnish your drink. 

One of the key opportunities is to reuse kitchen waste in cocktails. Almost anything can be turned into a syrup. Fruit peelings, flower petals or herbs can be simmered with water and sugar to make a syrup—Recommended 300g of caster sugar with 150ml of water. Simmer on a low heat until the sugar is dissolved. Once cool, store in a sterilised glass bottle or jar needs to be airtight. Store in the fridge. 


Fruits can also be juiced for cocktail making. Citrus fruits such as lemons, limes & grapefruits make for excellent sours in drinks. They can be zested to add flavour and peeled for pretty garnishes. Berries can be softened and crushed to make a delicious spritz style drink. If you have a juicing machine, there are endless possibilities of what you can juice and make to add to your cocktails. 

Pineapples can be fermented with sugar, cloves and cinnamon. This brew mixes really well with gin for a tropical style cocktail. Dried pineapple also make for a great cocktail garnish. 



Various ingredients can easily. Recommend doing this on cheaper gins. You can add tea bags or coffee grounds to infuse your gin. Just add to your gin and leave at room temperature to soak for 2+ hours. Leftover coffee grinds, with vanilla essence and gin, makes for a rich, coffee forward vanilla cordial. 

There are many possibilities when making cocktails. Look at what you have in your kitchen and try and use what you have to make amazing cocktails while also reducing your waste. Win win!

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