Zero Waste Scotland and Glasgow Science Centre team up for free virtual cocktail event

Cocktail fans can learn how to create eco-friendly drinks at home thanks to a new, virtual masterclass.

Published 15th Feb 2021
Updated 8 th Aug 2023

Zero Waste Scotland and the Glasgow Science Centre are teaming up to help Scots learn how to master cocktail making, in an environmentally friendly way.

Leftovers from dinner aren’t the only way we create food waste, which is a bigger contributor to climate change than plastics.

Creating cocktails can also create harmful greenhouse gases, and this new, virtual masterclass has been designed to call time on unsustainable serves and educate budding bartenders on how to shake up a drink in an eco-friendly way.

On Saturday 20 February, food and drink expert Richard Kenny will host the free Zero Waste Scotland virtual masterclass - showing cocktail lovers how to create sustainable drinks at home.

Carbon-busting cocktails will include ‘The COP-tail 26’, made using sustainable gin, and a spin on a classic, ‘Zero Waste Woo Woo’ made with leftover fruit.

Scotland’s new wave folk band, Tide Lines, will provide entertainment and the evening’s soundtrack.

The virtual event is part of the Glasgow Science Centre’s digital science festival weekend, Curious About Our Planet, which will take place from 18 - 20 February.

The free Sustainable Cocktail Making Class takes place at 8pm on Saturday 20 February.

For more information and to register, visit the Glasgow Science Centre website.

Cocktail recipes

Zero Waste Woo Woo


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40ml strawberry infused sustainable vodka

50ml enriched clementine juice - enriched with Citric acid, approx 3g for 200ml with 5g of sugar

25ml elderflower cordial

Light tonic water

Dehydrated strawberries to garnish

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Shake the vodka, enriched clementine juice and elderflower cordial with ice.

Strain into an ice filled Collins or Highball glass.

Top up with light tonic water and garnish with crushed dehydrated strawberries.


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You can dehydrate surplus or misshapen strawberries. Takes about  8- 10 hours in a dehydrator or place on a tray in a convection oven at 60°C.

Make sure the strawberries are completely dry before blending them to the fine dust.

The COP-tail 26

Zero Waste Scotland cocktail


25ml sustainable gin

50ml enriched clementine juice - enriched with Citric acid, approx 3g for 200ml and about 5g of sugar

Sparkling wine to top up

Clementine peel to garnish


Shake the gin and enriched clementine juice with ice.

Strain into a flute.

Top-up with sparkling wine and garnish with a twist of clementine peel.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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