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Bartenders find that the kitchen’s trash can be their treasure
The Trash Gimlet at Hank's Pasta Bar

Bartenders find that the kitchen’s trash can be their treasure

Cross-use of ingredients is a boon to the bottom line

Bartenders are finding new ways to collaborate with the kitchen, using leftover herbs, peels and even avocado pits to inspire new drinks. The result is cocktails that not only reduce waste and cut costs, but also establish creative synergy between food and beverage menus.

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