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From upcycling spent coffee grounds to sourcing locally grown ingredients, this article will equip you with the knowledge and inspiration to transform your home bar into a haven of sustainablesipping. Spent coffee grounds, often discarded after brewing, can be transformed into flavorful syrups, infusions, and even garnishes.
We will include links to relevant information to enhance your experience. Prickly pear, with its sweet and tangy notes, can be used to create vibrant pink syrups and infusions, adding a refreshing and visually appealing element to your mocktails.
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