The only downside about using lots and lots of fruit is that occasionally I find myself with lots and lots of waste.  Compost is an option for those food scraps, but I have found an even better option for all of my scraps - infusing vodka!

No need to use whole fruit when making infused vodka.  The peels, hulls, pits, and seeds are perfect for infusions!

Here are a few examples:

Strawberries:  When you are hulling strawberries, there is a ton of flavor left in the stem and bits of fruit, so just cut off the tops and fill up a mason jar with those tops.  Fill with vodka.  Let sit for about 5 days and strain.  Perfect berry vodka!

Pineapple skins & pineapple core:  My very favorite kind of vodka at the moment!  Pineapples in particular have a ton of waste, so this is the perfect way to use it.  Infuse for about 1-2 weeks for a nice strong pineapple pop.

Peach skin: The easiest way to peel peaches for jam is to cut an X in the bottom, dip into boiling water for about 2 minutes and then hit them with an ice bath, the skin will rub right off.  After you've done this, there is still a lot of flavor left in the skins even they don't look so pretty, so toss them in with vodka for about a week and you will have a beautiful start to summer cocktails.

Apple peels:  These are perfect to infuse into whisky or burbon with a cinnamon stick for a perfect holiday gift.  Infuse for about 5 days.

Your possibilities are pretty endless and the cocktails will be flowing!