Sustainable Cocktails in 2025: The Future of Eco-Conscious Mixology
As we look forward to 2025, the demand for sustainable practices in the bar industry is more than just a passing trend—it’s reshaping how bartenders, bar managers, and mixologists approach their craft. Sustainable mixology is becoming a movement that combines eco-friendly practices with creativity to minimize waste, reduce carbon footprints, and support local producers. Here’s a look at how this trend is evolving and the future of sustainable cocktails.
What is Sustainable Mixology?
Sustainable mixology integrates eco-friendly practices with classic and modern cocktail techniques. From using every part of an ingredient to sourcing locally and seasonally, sustainability is transforming how we create and enjoy cocktails. This approach is better for the planet and fosters creativity in cocktail-making.
Here’s what we can expect as this movement grows in 2025.
Key Trends Driving Sustainability in Mixology
Zero-Waste Cocktails
The rise of zero-waste cocktails has bartenders finding new ways to use every part of an ingredient. In 2025, I expect this concept to evolve, with more bars incorporating ingredients that might otherwise go to waste—like citrus rinds, herb stems, and leftover coffee grounds. These components can be creatively transformed into infusions, garnishes, and house-made bitters, maximizing flavour while minimizing waste.
Locally Sourced and Seasonal Ingredients
Transporting ingredients across continents adds to carbon footprints, so 2025 will likely see a further push for locally sourced, seasonal ingredients. Bars may start building farm-to-bar menus, sourcing from local producers to ensure peak freshness and reduce environmental impact. Seasonal ingredients enhance the taste and support the community, creating a more connected, sustainable cocktail experience.
House-Made Ingredients
From syrups to bitters, creating ingredients in-house is cost-effective and eco-friendly. More bars are expected to experiment with fermenting, pickling, and preserving in the coming year to create unique flavours. This reduces waste and packaging from pre-bottled products while allowing for the creation of signature flavours.
Eco-Friendly Bar Tools and Equipment
Bars are increasingly moving toward sustainable barware, such as reusable, durable materials like stainless steel, bamboo, and glass. As sustainability becomes a top priority, we expect to see a shift toward bar tools made from recycled or biodegradable materials by 2025.
Sustainable Cocktail Recipes to Try
To bring sustainable mixology into action, here are a few of my favourite recipes that showcase eco-friendly techniques and ingredients:
This twist on the classic Negroni is a personal favourite. It features the rich sweetness of fig to add complexity and balance. Homemade fig syrup replaces store-bought mixers, reducing packaging waste while creating a unique flavour profile.
This sustainable take on a margarita emphasizes the use of seasonal citrus. It features the whole citrus fruit. Use the juice to make a citrus shrub. Use the peels to make oleo saccharum. Dehydrate the peels to mix with salt and blend for a citrus salt to rim the glass.
Leftover citrus peels often go to waste, but they’re packed with potential. This simple homemade bitter adds a complex, aromatic layer to cocktails.
These homemade ingredients capture the essence of fresh figs and are perfect for seasonal cocktails. Fig syrup can replace commercial sweeteners, while fig bitters add a unique earthy note.
Reimagine Waste in Cocktail Ingredients
Using every part of an ingredient is at the heart of sustainable mixology. Here are a few tips inspired by the recipes above to maximize ingredient use:
• Citrus Peels for Bitters: Citrus peels are often discarded but make excellent bitters. Collect lemon, orange, or grapefruit peels and infuse them in alcohol with spices to add flavour to any cocktail.
• Herb Stems in Infusions: Don’t throw away herb stems! Basil, mint, and other herb stems can be used in infusions or muddled for extra flavour without purchasing additional ingredients.
• Fruit Syrups for Sweetness and Flavor: Seasonal fruits like figs are perfect for syrups, adding sweetness and depth to cocktails. Using homemade syrups reduces the need for packaged sweeteners and maximizes each ingredient’s potential.
Mindful Sourcing and Local Ingredients
Local ingredients are a crucial component of sustainable mixology. Sourcing ingredients locally supports the community and reduces the carbon footprint of your cocktails. Here are some ideas on using locally sourced ingredients inspired by my recipes:
• Figs: If figs aren’t available, try local berries or stone fruits to create a similar sweetness in drinks like the Negroni and The Fig.
• Citrus Alternatives: To add a fresh tang, substitute native herbs or teas for out-of-season citrus. Hibiscus tea, for example, can provide a flavour similar to lemon or lime.
Embracing locally available ingredients enhances flavour and reduces waste, making cocktails taste fresher and better for the planet.
Sustainability Tips for the Home Bartender
Home bartenders can also embrace sustainable practices with minor adjustments. Here are a few tips to get started:
• Small Batch Syrups: When making syrups, prepare only what you’ll use within a few weeks to ensure freshness and avoid spoilage. For more extended storage, freeze small portions to defrost as needed.
• Storing Bitters: Homemade bitters, like Rapid Orange Bitter, should be stored in a cool, dark place to maintain flavour. Making smaller quantities ensures they’re used while still fresh.
• Composting and Repurposing Leftovers: After infusing citrus peels or making fig syrup, compost any leftovers or turn them into candied garnishes or jams.
The Future of Sustainable Mixology in 2025
Looking to the future, we anticipate that sustainable mixology will only grow. Here’s how the trend is likely to evolve in the coming year:
• Inspiration for Home Bartenders: With more people making drinks at home, sustainable recipes like Negroni and The Fig or Thimles Rita show how easy it is to adopt eco-friendly practices with DIY syrups and bitters.
• Local Ingredients as a Standard: Expect more bars to embrace farm-to-bar sourcing, featuring ingredients that highlight regional flavours while promoting sustainability.
• Educational Resources and Workshops: As interest in sustainability grows, more resources will become available, including workshops and online tutorials on zero-waste techniques and ingredient reuse.
A Toast to a Sustainable Future
Sustainable mixology is more than a trend—a movement toward a greener, more mindful industry. With these recipes and techniques, you can reduce waste, support local producers, and create unique, delicious cocktails. So, as we look forward to 2025, let’s raise our glasses to a more sustainable future—one drink at a time!