Schuyler Hunton of Tiger Mama in Boston was tired of watching the compost pile stack up night after night, so she decided to do something about it. This gin-based cocktail is made from lime peels, coconut water (from coconuts the bar typically uses to make Tiki cups) and the oft-discarded syrup from a Luxardo maraschino cherry jar, for a tall drink that’s bright, refreshing and easy on your conscience.
This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.”
- 1 3/4 oz Bombay Sapphire gin
- 3/4 oz Cherry shrub*
- 3/4 oz Pineapple juice
- 1/2 oz Fresh lime juice
- 2 dashes Salt solution (3:1 water to salt)
- 3 oz Coconut water soda**
- Garnish: Maraschino cherries
- Garnish: Lime wheels
Add all ingredients except the coconut water soda to a shaker with ice and shake.
Add the soda, then strain into a Collins glass.
Garnish with speared maraschino cherries and lime wheels.
*Cherry shrub: 3 parts Luxardo maraschino cherry syrup (the syrup left in a jar of maraschino cherries) to 1 part Champagne vinegar.
**Coconut water soda: Fill an iSi container with coconut water, and charge with a nitrogen cartridge.