1 cocktail

In a world in which we waste so much—especially food—it's refreshing to see a restaurant repurpose the ingredients that would normally go straight into the trash. Bar director Edwin Cruz at Los Angeles's Winsome has a secret to share: one of the most sustainable cocktails around.

If you've ever taken on the daunting task of cutting up a pineapple, then you know how much of the fruit itself gets left on the skins. You usually just throw that stuff away, right? Cruz found a way to put the leftover rinds to use. By boiling them down with a few other ingredients, he turns  pineapple scraps into syrup, used to sweeten one of the eatery's popular cocktails.

Another great perk about the recipe? You can repurpose this sweet concoction in other ways too. "Try the syrup in a daiquiri. Thicken it up and try it over pancakes. Traditionally chicha morada is a non-carbonated drink, so dilute some of the syrup with water and ice to taste with a lemon wheel and enjoy on a hot day!" he said. "Sky's the limit."

We'll definitely take that advice. Read on for the full recipe. Cheers!

Winsome is located at 1115 Sunset Boulevard, Los Angeles, Calif.


How to Make It

Combine all ingredients in a shaker, shake well with crushed ice, and pour all into a glass. Garnish with a pineapple leaf, pineapple slice, cherry, lime wheel, and flaming sugar cube.
*Chicha Morada Syrup
1 whole pineapple skin (cored)
1 whole dried purple corn cob (chicha morada)
12 large cinnamon pieces 
2 oz whole cloves
6 whole nutmegs, cracked 
24 pieces whole star anise 
7 cups sugar 
8 cups water 
Combine all ingredients in a large pan and bring to a boil. Turn down heat and continue cooking for 5 minutes. Remove from heat and allow to cool until warm. Strain through a fine chinois strainer. Allow to cool fully before using in the cocktail.

Restaurant Source


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