In an era where sustainability is more important than ever, the concept of upcycling food waste into something both delightful and eco-friendly is gaining momentum. What better way to embrace this than by crafting rum-based cocktails using ingredients that might otherwise end up in the rubbish? Not only does this practice reduce waste, but it also adds a unique twist to your cocktail repertoire. Join us as we explore 4 ways to repurpose common food scraps into mouth-watering rum cocktails.


Citrus Peels: Zesty and Sustainable

Citrus fruits are a staple in many kitchens, and their peels often get discarded. However, these aromatic rinds are perfect for infusing rum or creating delightful garnishes.

Citrus Peel Infused Rum


  • 1 cup of Pirates Grog Spiced Rum
  • Peels from 2-3 citrus fruits (oranges, lemons, limes)


  1. Place the citrus peels in a clean jar.
  2. Pour the rum over the peels, ensuring they are fully submerged.
  3. Seal the jar and let it sit for 3-5 days, shaking occasionally.
  4. Strain the infused rum into a clean bottle.

Cocktail Idea: Citrus Rum Old Fashioned

  • 60g citrus peel-infused rum
  • 1 sugar cube
  • 2 dashes of bitters
  • Ice
  • Citrus peel for garnish

Muddle the sugar cube and bitters in a glass, add the infused rum, and ice. Stir well and garnish with a fresh citrus peel.


Overripe Bananas: Sweet and Savoury

Overripe bananas are often tossed due to their mushy texture, but their heightened sweetness makes them ideal for creating banana syrup or puree.

Banana Syrup


  • 2 overripe bananas
  • 1 cup of water
  • 1 cup of sugar


  1. Slice the bananas and place them in a saucepan with water and sugar.
  2. Bring to a boil, then simmer for 15 minutes.
  3. Strain the mixture to remove solids and let the syrup cool.

Cocktail Idea: Banana Daiquiri

  • 60ml  Pirates Grog Spiced Rum
  • 30ml fresh lime juice
  • 30ml banana syrup
  • Ice

Blend all ingredients with ice until smooth. Serve in a chilled glass and garnish with a banana slice.


Herb Stems: Aromatic Elevation

Herbs are often used for their leaves, leaving the stems behind. These stems, however, are packed with flavour and can be used to make herb-infused simple syrups.

Herb-Infused Simple Syrup


  • Stems from herbs like mint, basil, or thyme
  • 1 cup of water
  • 1 cup of sugar


  1. Combine water, sugar, and herb stems in a saucepan.
  2. Bring to a boil, then simmer for 10 minutes.
  3. Strain the syrup and let it cool.

Cocktail Idea: Minty Mojito

  • 60ml  Pirates Grog 5-Yr Aged Rum
  • 30ml herb-infused simple syrup
  • 30ml fresh lime juice
  • Soda water
  • Mint leaves and lime for garnish

In a glass, muddle mint leaves and lime juice. Add rum, herb-infused syrup, and ice. Top with soda water and garnish with fresh mint and lime.

Stale Bread: Innovative and Unexpected

Stale bread might seem like an odd ingredient for a cocktail, but it can be transformed into a delightful bread syrup that adds a rich, toasty flavour to drinks.

Bread Syrup


  • 2 cups of stale bread cubes
  • 1 cup of water
  • 1 cup of sugar


  1. Toast the bread cubes until golden brown.
  2. Combine water, sugar, and toasted bread in a saucepan.
  3. Simmer for 15 minutes, then strain the mixture.

Cocktail Idea: Bread Rum Punch

  • 60ml  Pirates Grog Spiced Rum
  • 30ml bread syrup
  • 30ml fresh orange juice
  • 15ml fresh lemon juice
  • Ice

Shake all ingredients with ice and strain into a glass. Garnish with an orange slice.


Repurposing food waste into delicious rum cocktails not only helps reduce waste but also adds a creative flair to your mixology skills. By utilising ingredients like citrus peels, overripe bananas, herb stems, and stale bread, you can craft unique and sustainable cocktails that impress and inspire. Cheers to innovative, eco-friendly drinking.


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