D.C. Bartenders Embracing the Zero-Waste Cocktail Movement - Eater DC
"Beverage director JR Rena strives to utilize every part of an ingredient, including overripe fruits, cheese rinds, and even some trimmings from the kitchen. Those leftovers are used in cordials, bitters, and infusions, like the mandarin peel syrup in the restaurant’s Mandarin Cobbler. The drink uses both the juice, zest, and skin of the mandarin to create a citrus-forward beverage." - Claudia Rosenbaum
