Avocado Pit Orgeat

Avocado Pits.jpg

The almighty avocado, it has become to coffee shops what the pineapple has become to bartenders. A symbol to be made into pins, tattoed on oneself and instagramed ad-fucking-naseum. Great that we know we can waltz into any city and be guaranteed an avocado toast with our flat white, but what the hell happens to all the pits once we're through? Straight into the bin I reckon, but actually the pit is full of nutrients and we've learned has many more uses than spreading on your toast in the morning. While we were on the hunt for avocado pits in Mexico, we spoke to a bartender whose grandma used to brew it as a tea whenever they were sick, as it's got a shitload of antioxidant properties. 

So hit up your local cafe whilst you're grabbing your 3:00pm caffeine fix, ask them to set aside their  of their avocado pits and put this orgeat sub on for a try. Bonus points, you no longer have to pay out the fucking nose for almonds.

Avo Pit Orgeat

  • 4-5 Avocado Pits
  • 750g sugar
  • 750ml Water

Make sure your avocado pits are clean and dry, scrub off any of the green stuff still left on them and leave to thoroughly dry out either under heat or overnight. You can blitz them two ways, despite looking pretty hard, they contain a lot of moisture and are quite soft so blitz em up in a Vitamix or blender until they're pretty fine and consistent. Or you can use a microplane to grate them up. Then, over medium-high heat in a dry pan, give them a medium toast moving them around in the pan contantly. They'll turn bright orange and then get a toast on pretty quickly. Thats the hard part done (this recipe is annoyingly simple). 

Add your toasted pits to the sugar and water and stir to dissolve, if you want a richer syrup you can drop the water by half. Leave to infuse overnight, give the whole lot a blitz in the Vitamix or blender the next day and strain through a superbag. Done! 

If you want to do more of a falernum, add some spices (cinnamon, allspice, clove, anise) to the pan to toast with the pit, and then a leftover orange and lime husk to infuse with the lot overnight. Make sure you remove the citrus husks before blending otherwise you'll wind up with a bitter mess! And there you go, falernum or orgeat you can make for the cost of 750g of sugar. 

 

 

Watermelon Rind Cordial

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After bringing Trash Tiki to Asia, North America and South America over the last 5 months there has been one ingredient that we have come across many times, espcially in the heat of summer. Watermelon.

One of summers favourite flavours winds up in everything from mojitos to margaritas, but what we have found in common with all this summery business though is three things.

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Honey Cream

Changing texture in classic cocktails, 99% of the time means egg white. While in Tiki drinks, texture is a lot more of a focus as when you start working with puree’s and sweet nectar of the gods like coco Lopez. What we learnt quite quickly when making anti-waste tiki drinks, is that texture is a mother fucking pain in the arse to figure out how to add in to a drink. 

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Citrus Stock

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