Times have definitely changed in a bid to be more sustainable. Bars used to get through non-stop plastic straws, but thanks to a revolution, who uses those any more? However, this is just one step on the journey. This Earth Day, we wanted to share some great ways to cut down on waste when making cocktails at home.
These cocktails not only taste great, but they’re also that bit kinder to the planet. Zero waste ingredients such as the husk of the lemon (that can sometimes go to waste) are either used or recycled on to use as an ingredient for another cocktail.
Sustainability is something close to our heart. The new Chivas 12 bottle saves over 1,000 tonnes of glass per year and the outer packaging is made from fully recyclable materials. We want to do our bit to help the planet and now you can do a little bit more too with these zero waste cocktail recipes.
Read on to learn how to create these delicious, zero waste cocktails at home - perfect for the Earth Day celebration.
As the name suggests, this celebratory cocktail is perfect for impressing the family at the next gathering, and wastes nothing.
Sweet in flavour, the complex flavours of Chivas 18 sit at the heart of this crisp cocktail, while orange zests are used to make the recycled curaçao. Keep aside the remainder of the orange as we’ll need it for the next cocktail on this list!
To make this drink you'll need the following:
20ml Chivas 18
20ml sweet vermouth
10ml recycled curaçao*
Top with sparkling wine
Stir together all ingredients with ice and strain into a coupette glass. Top with sparkling wine and serve.
*To make recycled curaçao, remove the zests from one whole orange with a peeler leaving all of the pith on the orange. Add zests into 200ml vodka and let infuse at room temperature for 4 hours. Strain off zests and add 72ml sugar syrup (1:1). Bottle and it’s ready to use! Keep the leftover orange to use as a garnish for the Extra Sangria.
Cut down on CO2 emissions by visiting the Mediterranean with a sip of the Extra Sangria instead of hopping on a plane – it brings the Spanish sunshine right into your home.
Served in a Highball glass, this modern (and Scotch) take on the Spanish classic is deeply flavourful and simple to build. Reusing the oranges from the Family Gathering prevents waste, and the sweet and fruity flavours deepened by Chivas Extra 13 Sherry Cask* will make this a firm favourite on any list.
You’ll just need a few simple ingredients:
30ml Chivas Extra 13 Sherry Cask*
20ml red wine
20ml lemon juice (keep the lemon zests for the next drink)
20ml sugar syrup
Top with soda
Build in a Highball glass, add cubed ice and garnish with the orange slices left over from the last cocktail.
Grab those leftover lemon husks from the Extra Sangria recipe! These will create a zesty citrus stock for this refreshing cocktail.
You’ll need the following ingredients:
50ml Chivas 12
20ml citrus stock*
15ml sugar syrup
6 dash absinthe
4-5 mint leaves
Stir ingredients together with ice and strain into a coupette glass.
*To make citrus stock, bring 150ml water to boil, add in 100g citrus husks and boil for 5 mins. Remove from heat and strain, and be sure to give the husks a press to get the last of the liquid out. Put liquid back on heat, bring to boil then simmer and reduce by a 1/3. The total volume should be 100ml after reduction. Add 7g sugar and 3g citric acid, filter and bottle (you can multiply up to make more for other drinks).
Mint Old Fashioned
With a gentle nod to the supposed American birthplace of the Old Fashioned from the Chivas Extra 13 Rye (which is selectively finished** in American Rye Casks), this modern twist on an old classic is sure to get your taste buds salivating, and perfect for sharing with friends.
What’s more, it uses the mint sprigs and stems left over from the last cocktail and leaves no part of its ingredients wasted, making it the perfect zero waste cocktail.
You’ll need the following:
50ml Chivas Extra 13 Rye Cask**
15ml mint stem syrup*
4 dashes angostura bitters
Stir ingredients together with ice and strain into a rocks glass with a large block of ice. Garnish with mint sprigs.
*To make mint stem syrup, stew 10g mint stems in 500ml boiling water for 5 mins and strain. Add 500g caster sugar and stir until dissolved.
*A portion of this blended Scotch whisky has been matured in Oloroso sherry casks.
**A portion of this blended Scotch whisky is finished in American rye casks.