‘Closed-loop’ cocktail trend emerging in London

10th February, 2016 by Lucy Shaw

We’ve had molecular cocktails and savoury cocktails, and now a trend is emerging for “closed-loop” cocktails made with ingredients people throw away.

Dandelyan Sour

The movement is being championed by cocktail maverick Ryan Chetiyawardana of White Lyan and Dandelyan, who is passionate about not wasting produce.

Instead he “upcycles” ingredients bartenders would traditionally bin, turning lemon husks into a sweet falernum syrup and fermenting fruit scraps.

Mixologist Ryan Chetiyawardana is pioneering the trend for closed-loop cocktails

“By controlling every part of the production process we’re able to significantly reduce waste, which is something we are passionate about and want to raise awareness of,” he told db.

In a recent interview with Wired, Chetiyawardana, a former chef, told the magazine: “Say you squeeze….

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