Hong Kong, April 4 -- Take your bar game up a notch with kitchen waste. Fruit peels, leftover coffee powder, even dry flowers can be made into infusions that turn any gathering into a fun cocktail party. Here are seven zero-waste home bar tipsusing only ugly, less than perfect ingredients, and food scraps. The Madurai Negroni cocktail

My zero-waste home bar has never been so busy and now almost an apothecary with flavoured tinctures, bitters, gin infusions, and shrubs. I got a packet of this robust, flavourful strong filter coffee from Madurai on my way to Chettinad before the lockdown.

Make the coffee-infused gin

1. 250ml good quality gin, poured into a clean glass bottle for you to try. Label the date of infusing. 2. Add 50 grams lef...