ZERO WASTE COCKTAILS:
TOP OF THE CROPS
by Rebecca Bird @birdatthebar
To celebrate Summer and all it’s gifts, check out this a refreshing zero waste summer cocktail receipe from Dorset based bartender Rebecca Bird @birdatthebar. Rebecca uses foraged ingredients and zero waste principles to concoct incredible cocktails – both with and without alcohol. She’s also available to hire for private events and masterclasses!
“It’s British strawberry season if you live near a pick your own then even better. This recipe uses the strawberry tops that usually get thrown away. The strawberry itself is full of goodness and the leaves are also high in vitamin C, iron and calcium.
Spanish Verbena with it’s top notes is one of the essential oils in your Old Green summer candle. Similar & wildly available here in garden centres is Lemon Verbena, which I grow in my garden. It adds a gentle herbal & citrus element to any drink. Mint is one of the easiest herbs to grow at home & can be used in so many drinks and dishes.”
50ml gin or alcohol-free gin alternative (I’ve used Conker spirits Dorset dry gin and Bowser Leaf by Conker Spirits
30ml Strawberry tops, mint & Lemon verbena cordial
25ml freshly squeezed lemon juice
soda water or sparkling water
garnish ideas – lemon verbena, mint, strawberry or edible flowers
One cup strawberry tops including leaves
one cup caster sugar
one cup water
approx 10 mint leaves & 10 lemon verbena leaves
TO MAKE THE CORDIAL:
Add strawberry tops, sugar & water to the pan, bring to the boil & simmer for 5 minutes. Turn off the heat & add mint & lemon verbena. Allow to cool for a couple of hours. Strain & place into a sterilised bottle. It will keep in the fridge for a couple of weeks.
Add gin or gin alternative, fresh lemon juice & cordial to a highball glass.Fill with ice, top up with sofa water / sparkling water & stir. Add garnish of choice and enjoy!