Sous Vide and Punch Recipes Help Cut Waste Behind the Bar

Liz Grossman

Alot goes into craft cocktails. Herb sprigs are spanked, eggs are cracked open and fruit is stripped from peel to zest. And what bar isn’t littered with open bottles, half-juiced citrus and a few mint leaves? The trick is knowing that although da-yold, the remnants of your cocktail-making arsenal don't need to go to waste.

And why toss them, when spent tea leaves are turned into tinctures, mint stems...