There are little and big hurdles, when it comes to modern bartending. Most bartenders, bar operators, managers [...] are not aware, that a new approach in the bar just need consistent new tricks and hacks to be not too time consuming. Unfortunately I feel often a bit left alone, when it comes to "develop" these hacks. Some of these hacks are discovered purely by luck, some are based on research and some or just common sense. Homemade liqueurs, infusions, syrups, need adequate and pretty containers. Honestly, it is pretty dumb, to buy those - as so many bottles are used and most are definitely useable. From wine bottles over to liqueur bottles and not ending with liquor [whisky, gin, vodka you name it] - after a bottle is emptied, the usual way is the dumpster. But this is not only a waste but also bad for the environment. BUT - the big issue of reusing bottles are labels. My previous method was tedious - soaking bottles in water, stripping the labels [a fleck at ...