There’s a growing movement among bartenders to recycle used citrus halves, fruit pulp, mint stems, avocado pits and other ingredients back into cocktails. The zero-waste initiative also extends to the use of bamboo straws in place of plastic ones, conserving water and other eco-conscious efforts.

An anti-waste tour called Trash Tiki, initiated by British bartenders Iain Griffiths and Kelsey Ramage, came to the U.S. in 2017. The duo worked with restaurateurs and bartenders, including the two here, sharing recipes for drinks using fruit stock made from citrus shells, honey cream made with whey and egg yolks (to replace coconut cream in pina coladas) and apple pulp whiskey sours.