According to bartender Yasiel Campos, director of the Bartenders Pichy company, being able to use raw materials left over in the kitchen, after the preparation of certain dishes, to mix cocktails is very useful when it comes to making drinks that support the culinary art with limited resources.

Cocktails and cuisine keep a close relationship that cannot be seen separately in gastronomic services. The proper management of resources by both sectors by recycling and taking advantage of each product increases sustainability, he added.

Campos pointed out that the use of techniques such as the cleaning of fats and the use of syrups with food waste support the work of a sustainable kitchen and a sustainable cocktail bar by pairing their similarities and contrasts, thus allowing customers to enjoy attractive offers of drinks and food.

For young chef Adriano Ramírez, who works at the Chef Bahía Restaurant, in the provincial capital, taking advantage of the waste that certain drinks provide in their preparation and processing it again to create another product is a profitable strategy that lowers costs and therefore has a favorable impact on the economy.

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