A bartender-slash-sustainability advocate has created a digital cocktail recipe book aimed at reducing food waste by providing instructions for concoctions that repurpose leftover food scraps.

The book, “Optimistic Cocktails,” sources 19 recipes from bartenders around country. The assembled cocktails incorporate leftover foodstuffs such as coffee grounds, banana peels, chicken fat, and scraps of pineapples and bell peppers.

The recipes are designed to be easy to execute and flexible in terms of required ingredients, according to the book’s editor, New York City bartender Claire Sprouse.

Sprouse says she is at work on a second volume of nonalcoholic drink recipes to broaden the appeal of the series.

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