At Reka:Bar in Kuala Lumpur, the effort is to use every part of an ingredient. “In our Domino Effect menu, pulp, peel, byproducts all become either the main component or a garnish in another drink, minimising waste,” says owner Nick Choo. In London, cocktail bartender and sustainability pioneer Ryan Chetiyawardana recalls how pressing reset allowed his team to eliminate waste entirely. “By reformulating cocktails from scratch, we didn’t need a bin at White Lyan bar,” he says, of his flagship bar.