‘Closed-loop’ cocktail trend emerging in London

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

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.

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