In a shift from the norm of maximalist food and beverage trends, bartenders are increasingly learning to appreciate the beauty of simplicity in their craft. This move towards minimalism isn't just about the absence of extravagance, but a high pursuit for the perfect cocktail – a kind that confidently stands alone, devoid of any additional, overly embellished garnishes.

From sleek highballs garnished with a single clear ice block, Martinis with an isolated olive and lemon peel, to Margaritas adorned with citrus salt instead of the typical lime chunk perched on the rim, cocktails now come in a variety of styles. The reasons behind the shift aren't just for aesthetic peace of mind but also to minimize the food waste generated by superfluous garnishes.

An astonishing insight from a seminar at Tales of the Cocktail 2023 by Calum Fraser, ambassador for Zero-Waste Spirits brand Discarded Spirits Co., revealed that a kilogram of waste from lemon garnishes could produce as much carbon emissions as a 20-minute car ride.

As the debate between the aesthetic value of garnishes and the resulting waste from them rages on, two schools of thought are crystallizing. The first calls for a complete eradication of garnishes from cocktails, aiming to eliminate waste and challenging the drink to showcase its flavors independently, without supporting extras. The second advocates for a 'closed-loop cocktail' approach, where byproducts are ingeniously repurposed into fresh ingredients, such as transforming dehydrated lemon peels into salt for a cocktail's rim.

Cody Pruitt, owner of Libertine, a French bistro in New York City’s West Village, emphatically sides with the first school of thought. To him, the importance of quality ingredients and concentration on the cocktail's composition leaves no room for unnecessary garnishes.

On the other end of the spectrum, Matt Seigel, Executive Director of Beverage and Sustainability at Little Saint in Healdsburg, California, views the citrus waste issue as an opportunity in disguise. His centered approach involves dehydrating citrus in bulk for edible garnishes and ensuring nothing goes to waste.

Another innovative solution comes from Iain McPherson, an Edinburgh-based bartender and owner of Panda & Sons. He uses freeze-drying techniques to reduce bar waste, ordering and processing massive amounts of citrus a couple of times a year instead of a few times a week.

Although investing in dehydrators or juicers might not be feasible for home bar enthusiasts, these bartenders' commitment to waste reduction offers plenty of practical inspirations. Considering alternatives like using juiced lemon hulls for Limoncello or simply accepting the beauty of a sparsely decorated cocktail, are small steps towards greater environmental responsibility. In the end, if you need a nibble with your drink, you could always order just that - a snack.